Name: Easy Sri Lankan Pol Roti: Coconut Flatbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup All-Purpose Flour (maida); 1/2 cup Coconut (grated); 1 tsp Salt; 1/2 cup Water; 2.5 tbsp Coconut Oil

Easy Sri Lankan Pol Roti: Coconut Flatbread Recipe

35 minutes

989 reads

4.80 from 15 votes

Asian

About Easy Sri Lankan Pol Roti: Coconut Flatbread Recipe

Transport your taste buds to Sri Lanka with this incredibly easy and aromatic Pol Roti recipe. This simple coconut flatbread, made with everyday ingredients, boasts a subtly sweet flavor and a captivating aroma thanks to the addition of fresh coconut.

Enjoy its unique texture and taste for breakfast, as a satisfying snack, or alongside a flavorful curry for dinner. Pol Roti pairs perfectly with spicy Pol Sambol, rich curries, or your favorite sweet or savory spreads.

This no-yeast, no-fuss recipe requires no proofing or resting time, making it a quick and delicious option any time of day.

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Recipe Time & More

Prep15

Cook20

Total35

Calories249 kcal

Serves

Served AsBreakfast Dinner Snacks

Recipe TasteSalty

Ingredients

Dry Ingredients

▢ 1 cup All-Purpose Flour maida
▢ 1/2 cup Coconut grated
▢ 1 tsp Salt

Wet Ingredients

▢ 1/2 cup Water

For Cooking

▢ 2.5 tbsp Coconut Oil

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Instructions

In a mixing bowl, combine the all-purpose flour, grated coconut, and salt.
Gradually add water while mixing to form a smooth dough. Avoid adding too much water at once to prevent a sticky dough.
Cover the dough with a clean kitchen towel. While resting is optional, it allows the gluten to relax, resulting in softer rotis.
Divide the dough into medium-sized portions and roll each portion into a smooth ball.
Lightly flatten each ball and dust with flour. Roll out each ball into a medium-thick circle using a rolling pin.
Heat a flat griddle or tawa (cast iron preferred) over medium heat. Lightly grease the tawa with coconut oil.
Cook the roti for about 2 minutes per side, or until golden brown spots appear. Lower heat ensures even cooking.
Serve the warm Pol Roti with Pol Sambol or your favorite curry.

Recipe Notes

Good To Know

Water can be substituted by coconut milk for making the dough.
Add chopped onions and green chilies to the dough for more flavorful and mildly spiced roti.
You can use any vegetable oil instead of coconut oil to cook the roti.
For an aromatic twist, add a handful of finely chopped curry leaves or a teaspoon of toasted cumin seeds to the dough before kneading.
If you’re using desiccated coconut instead of fresh, soak it in warm water for 10 minutes and squeeze out excess liquid before adding to the dough.
To make Pol Roti gluten-free, substitute all-purpose flour with an equal amount of rice flour or a gluten-free flour blend; you may need to adjust water slightly to achieve a pliable dough.
Leftover Pol Roti can be reheated directly over an open flame on a gas stove for a few seconds per side to restore its soft, slightly charred texture.

Expert Tips

For a richer flavor, use a combination of coconut milk and water when making the dough.
Serve Pol Roti warm with your favorite Sri Lankan curries, sambals, or chutneys.
Experiment with different fillings like spiced potatoes, lentils, or shredded coconut for a savory twist.