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.
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How To Make Coconut Roti
- 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.
- 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!
Recipe Tips
- Use room temperature coconut to avoid clumpy dough.
- Gently squeezing the coconut helps release a touch of coconut milk that adds to the flavor of the roti.
- You can add extras like chopped shallots, green chillies, grated carrot to make it more flavorful.
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)
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
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.
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First time here and loving the space & the clicks!! Great to see some Sri Lankan recipes, since I'm sure I would be new to most of it.
Anamika
This sounds lovely!
first time here….awesome blog…following u
Torviewtoronto,Dima,Plateful Thanks for your loveliness.
Uma,yes you can make without prawn powder.Sometimes we use dried fish flakes too.Depends on how you want it.
yummy combination looks fabulous
Hopping here from tastespotting. I really mesmerised by your picture first! Today only I know that we can prepare sambal without dry prawn powder. Thanks!
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
Coconut is one of nature's best treats, how delightful this fruit tastes! I love all things coconut. This sounds like music to my ears, and you have taken such good pictures, I just want to tear a big piece and dig in!!
Great post Farwin thanks for sharing!
PS your pictures are gorgeous 🙂
ME!-thanks love,will be uploading a pic to those sites soon and bracing for rejection.
Maayeka,Tina,Marta thank you all for the lovely comments.
Devina- thanks dear.Oh,it's water in a clay cup.
What gorgeous photographs! I'm curious to know what drink you've photographed along with the food… 🙂
Farwin, if every post you do is going to be as good as this one, please always take your time 😉
Seriously this looks amazing and the photos are so beautiful
Looks delicious and tempting..
Tempting and delicious looking combo…with beautiful clicks..just awesome
Beautiful pictures Farwin, I especially loved the one of the coconut and the sambal served in the shell. We make something similar, but with rice flour, called Kaipathiri.. it's hand pressed and cooked in the tawa just like this 🙂
Your simply awesome Farwin, we say Gothambu in malayalam too.. i HAVE SEEN THE PICS THRICE ALREADY!!!! Your awesome farwin..post them all on foodgawker and tastespotting please!!!!
iliveinafryingpan-Arva,normally the Gothambu(means 'wheat') roti is simply a roti made with flour,water and bit of oil without coconut.Same as paratha.Can't wait to see your review so I can give my two cents.
Raji- thanks,sweet.I got the wood from Ace hardware,roughed up with some sandpaper and painted it.
Arwa-thanks so much,dearie.I get from the grocery shops close to my house.They've coconuts and grate them if you ask them to.I have bought from Lulu too.All of them have a separate facility to grate coconuts near the vegetable section.Do ask them.
Shumaila-Sorry to make you hungry dear but this is exactly my purpose *evil laugh* :)please do post the pic.Can't wait to hear your review.
As my daughters say when they are hungry- my tummy is rummmmmbling Farwin! I just love coconuts and wish i knew more ways to use them. They are so healthy as well….I am making this this week and posting a pic up for you to see my efforts..thanks for sharing!
WOW Farwin this looks absolutely delicious!
And I can't comment enough about your photography!
Where did you get fresh coconuts here?
Woohoo…lovely dish Farwin..the coconut roti has caught my eye..looks so lovely and is full of flavours. The weather is really beautiful and this dish is perfect to chilly days.
Btw the rustic wooden background looks really lovely..from where u got it?
Such a timely post for me, I just ate Sri Lankan Gothamba roti and sambol yesterday at a restaurant in Qusais. Their sambal looked exactly like what you have in the picture, though the roti was very different….I'll share my review soon and get your thoughts!