Kitchen Recipe Collection
Sri Lankan Pol Roti (Coconut Flatbread)
Thick, rustic flatbreads made with wheat flour and freshly grated coconut, cooked on a dry griddle — a hearty and utterly delicious Sri Lankan breakfast staple.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- whole wheat flour
- freshly grated coconut
- green chilies
- onion
- salt
- water
Equipment
- Mixing bowl
- Flat griddle or tawa
- Rolling pin
Instructions
- 1
Mix the Dough
In a large bowl, combine wheat flour, freshly grated coconut, finely chopped green chilies, finely diced onion, and salt. Mix well.
- 2
Add Water
Gradually add water and knead into a firm, smooth dough. It should not be sticky. Divide into 6 equal balls.
- 3
Flatten
Using your hands or a rolling pin, flatten each ball into a thick disc, about 1cm thick. Pol Roti is traditionally thicker than regular flatbread.
- 4
Cook
Cook on a dry, hot griddle (no oil needed) over medium heat for 3-4 minutes per side until dark brown spots appear and the roti is cooked through.
- 5
Serve
Serve hot with coconut sambol and a cup of Ceylon tea.
Cooking Tips
- Use freshly grated coconut for the best flavor and texture — desiccated coconut will not give the same result.
- Do not use oil on the pan; the natural fat from the coconut is enough to prevent sticking.
- Keep the roti thick! It should be about 1cm. A thin pol roti will become hard.
Variations
- Spicy: Add more green chilies or a pinch of chili flakes for extra heat.
- Sweet: Skip the chilies and onion, and add a tablespoon of sugar for a sweet breakfast treat.
Chef's Notes & Storage
- Pol Roti is best eaten fresh off the griddle while still warm and soft.
- Storage: Can be stored in an airtight container at room temperature for 1 day. Reheat on a dry pan.
Nutrition Estimate
245 calories · 6g protein · 38g carbs · 9g fat · 5g fiber per serving
