Sri Lankan Coconut Roti (Pol Roti)
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.
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.
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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