- Estimated Time: 30 minutes
- Difficulty: Easy
- Servings: 2 (makes 6 rotis)
My recipe for this typical Sri Lankan flat-bread takes minutes to make with 3 simple ingredients. Often a quick-to-make breakfast or dinner item. My recipe contains more coconut than most recipes since I feel it tastes so much better that way. I also find that rice flour makes a softer roti and has the added benefit of being gluten free.
We often eat this with melted butter, a spicy curry or a condiment like seeni sambol or lunu miris.
Pol Roti / Coconut Roti
Ingredients
- 1 cup desiccated coconut
- 1 cup rice flour or all purpose flour (or gluten free flour of your choice)
- 1/3 tsp salt
- 1/2 cup warm water
Instructions
- Re-hydrate the desiccated coconut in a bowl with the water. Add the flour and salt and mix it with your hands. (If using fresh coconut, add water a tablespoon at a time for the right consistency and you won’t need 1/2 cup.)
- Dough will come together as pictured. Unlike all-purpose wheat flour the mixture is more delicate to handle. Roll into golf-ball sized balls. Cover and rest for 10 minutes. Heat griddle. Flatten the dough into discs like the video. Cook on the griddle.
- I haven't used any oil in this recipe but you could add a little coconut oil or butter into the dough as well as to grease your hands. Once cooked serve warm.
Notes
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