Sri Lankan Pol (Coconut) Roti

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Back to baking ahead of the GBBO finale this week and a Sri Lankan recipe for you.  Pol Roti is a flatbread usually had at breakfast with curries and a spicy accompaniment of onion and chilli relish called lunumiris. The roti is made from freshly scrapped or desiccated coconut (Pol in Sinhala) and rice flour but plain/ strong bread flour works just as well.

Rather randomly I can only liken the finished appearance and thickness to a Welsh cake with the dough being rolled out and cut like scones. Though I do like to divide the dough into balls and roll it out, then some of the chopped onion and chilli in the dough frays off the end and singes nicely when cooking.

The dough doesn’t need to be left to prove so you can make it of a morning and it requires little energy with a quick cook on a hot, buttered frying pan (or without the butter on a good non-stick).

Makes 12

300g plain flour
150g desiccated coconut
1 tsp salt
1 red onion, diced
2 green chillies, chopped
cold water
knob of butter

Combine all the dry ingredients, the onion and chilli in a bowl. Add enough water to form a soft ball of dough. Knead the dough so the onion and chilli are spread evenly.

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Pinch off golf ball size amounts and flatten between your palms to about half a centimetre thickness.

Heat the butter on a frying pan and add the roti in batches, turning once till golden on both sides. Enjoy served straight from the pan.

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7 thoughts on “Sri Lankan Pol (Coconut) Roti

  1. Liz says:

    They look delicious and so fast & simple. I am definitely trying these out. Best of all I have got all the ingredients in the cupboard 🙂

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