Kitchen Recipe
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Sri Lankan Coconut Roti (Pol Atta Roti)
Soft, chewy, and slightly charred whole-wheat flatbreads made with freshly grated coconut — a quick everyday Sri Lankan bread perfect with any curry or sambol.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- whole wheat flour (atta)
- freshly grated coconut
- salt
- water
- oil
Equipment
- Flat griddle or tawa
- Mixing bowl
Instructions
- 1
Mix Dough
Combine whole wheat flour, grated coconut, and salt. Add water gradually and knead into a soft dough.
- 2
Divide & Flatten
Divide into balls and flatten each with your hands into a thin, round disc.
- 3
Cook
Cook on a hot dry griddle for 2–3 minutes per side until charred spots appear and the roti is cooked through.
- 4
Serve
Serve hot with coconut sambol or dhal curry.
Cooking Tips
- Make the dough slightly softer than for pol roti — this gives a chewier, softer texture.
- Press down gently with a flat spatula while cooking for even contact with the griddle.
Variations
- Spicy: Add finely chopped green chilies and onion to the dough.
- Thin Roti: Roll thinner for a crisper, more cracker-like texture.
Chef's Notes & Storage
- This is the quickest Sri Lankan bread to make — ready in under 30 minutes.
- Storage: Best eaten fresh. Can be stored in an airtight container for 1 day.
Nutrition Estimate
220 calories · 6g protein · 35g carbs · 8g fat · 4g fiber per serving
