Sri Lankan Coconut Roti

Sri Lankan Coconut Roti is a quick, rustic flatbread that comes together with just a handful of pantry staples. Slightly chewy, a little crispy on the edges, and full of coconutty goodness, it’s the kind of thing you whip up when you want real food, fast.

I grew up eating coconut roti almost every week. It was one of those no-fuss recipes that showed up for breakfast or dinner without fail. I still remember grabbing them from a little stall near my office. It doesn’t get more Sri Lankan than this: simple, humble, and comforting.

There’s no yeast, no special equipment, and no waiting for dough to rise. You just mix, rest for a few minutes, shape with your fingers, and cook. My granny was the queen of rotis – hers were always perfectly round, with just the right amount of char. The edges were crisp, the inside soft and chewy. She’d serve them with lunu miris(onion and chili sambol), katta sambol(Maldive fish sambol), or pol sambol(coconut sambol), sometimes with a side of curry.

Whether you’re using fresh grated coconut, thawed frozen, or even desiccated, this recipe works beautifully. And the best part? You can pair it with your favorite Sri Lankan curries or enjoy with just plain sugar or jaggery.

Ingredients

*Scroll down for the recipe card with a full ingredient list and measurements.

• Coconut: Fresh is best if you can get it. I usually thaw frozen grated coconut and it works beautifully. If you’re using desiccated coconut, add a bit of water to moisten it before mixing.
• All-purpose flour: Standard stuff. Whole wheat works too, but you’ll get a denser roti.
• Salt: To season.
• Oil or butter: Adds flavor and softness.
• Water: Just enough to bring the dough together.

Step-by-Step Instructions

*Scroll down for the printable recipe card for a full list of ingredients and instructions.

How To Make Coconut Roti

1. In a large mixing bowl, combine the fresh grated coconut, salt, and ¼ cup water. Gently crush and mix with your fingers to release a bit of the coconut milk (not too much).
2. Mix in the flour and butter.
3. Gradually add the remaining water, bit by bit, until a dough forms. Then, knead the dough for 2 to 3 minutes until smooth.
4. Divide the dough into equal-sized balls, cover them, and let rest for a few minutes.
5. On a greased plate, flatten each ball with your fingertips, stretching it into a roti of your preferred size.
6. Heat a skillet over medium heat and cook the roti on both sides until dark brown spots appear. Increase the heat and char the edges slightly – crispy edges with a hint of charring give it the best flavor!

What To Serve Coconut Roti With

I love these warm, straight off the pan, with pol sambol, lunu miris, katta sambal or a simple dal curry. They also pair beautifully with leftover curries – chicken, beef or fish, and a fried egg for breakfast.

More Sri Lankan Recipes You’ll Love:

• Kiribath (Sri Lankan Milk Rice)
• Sri Lankan Red Lentil Dal
• Lunu Miris (Chilli and Onion Sambal)
• Katta Sambal (Maldive Fish and Onion Sambal)

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Recipe

Sri Lankan Coconut Roti (Pol Roti)

Author: Farwin Simaak

Coconut Roti or Pol Roti is a must-try Sri Lankan flatbread made with fresh or frozen grated coconut and flour. My granny makes the best roti- lightly charred and perfectly round and rustic . Learn how to make this comforting bread in just minutes with only a few simple ingredients!

Makes about 4 large rotis or 6 medium sized rotis.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6 rotis

Ingredients

 

• ▢ 2 cups all purpose flour
• ▢ 1 ½ cups fresh grated coconut
• ▢ 1 tbsp softened butter
• ▢ 1 tsp salt
• ▢ ¾ to 1 cup of water

Extras if needed:

• ▢ 2 green chillies roughly chopped
• ▢ ¼ cup grated carrot
• ▢ 2 shallots peeled and chopped

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Instructions

 

• In a large mixing bowl, combine the fresh grated coconut, salt, and ¼ cup water. Gently crush and mix with your fingers to release a bit of the coconut milk (not too much).
• Mix in the flour and butter. Add the extras here – grated carrot, chopped shallots and green chillies if using.
• Gradually add the remaining water, bit by bit, until a dough forms. Then, knead the dough for 2 to 3 minutes until smooth.
• Divide the dough into equal-sized balls, cover them, and let rest for a few minutes.
• On a greased plate, flatten each ball with your fingertips, stretching it into a roti of your preferred size.
• Heat a skillet over medium heat and cook the roti on both sides until dark brown spots appear. Increase the heat and char the edges slightly – crispy edges with a hint of charring give it the best flavor!

Notes

• *Frozen grated coconut can be found in most Asian or Indian stores. Thaw or microwave to room temperature.
• If using dessicated coconut, sprinkle some water and let it become moist.

Storing and Reheating: Let the roti cool, then store in an airtight container for up to 1 day at room temp or 3 days in the fridge. Reheat in a pan or microwave for 20-30 seconds.

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Nutrition

Serving: 1 | Calories: 241 kcal | Total Carbs: 35 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 7 g | Sodium: 411 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 950 IU | Vitamin C: 1 mg | Calcium: 12 mg | Iron: 2 mg | Net Carbs: 32 g

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Course Side Dish

Cuisine Sri Lankan

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