When looking to make recipes for the International A to Z Flatbread, I often failed to look close to home. When I thought of looking for some special flatbread from around India, I landed on this recipe for Pol Roti which is a Sri Lankan coconut flatbread. It was so simple to make and so flavorful with just a handful of ingredients. When looking at any coastal states or countries, we tend to use more of the tropical flavor. Sri Lanka being a coastal island uses a lot of coconut in their cooking. This roti is also made with a spicy coconut paste that is mixed along with the flour. This Pol Roti is typically served for breakfast, but I see why it would not make up for a great lunch or dinner recipe. I served mine with some simple Dali Thoy and that is all it needed for the side as the roti by itself was quite flavorful. I thought that the deep coconut flavor of the Konkani special Dali Thoy worked better to enhance that tropical flavor. Preparation time - 15 minutes plus about 30 minutes of resting timeCooking time - about 30 minutesDifficulty level - easy
Ingredients to make Pol Roti - Makes about 12
Whole wheat flour - 1 cup All-purpose flour/maida - 1 cup Coconut - ¾ cup (grated) Green chilies - 5 Onion - 1 medium (finely chopped) Butter - 2 TBSP Salt - to taste Coconut oil - to cook the flatbread Water - as needed to make a dough
Procedure to make Pol Roti
In a small mixer, grind the grated coconut and the green chilies until the chilies are well-ground. If using frozen coconut, thaw the coconut before using.
I used my food processor to make the dough. you could also knead the dough using your hands.
Place both the flours, ground coconut / green chilies mixture, salt to taste, and butter in the food processor bowl.
Run the food processor to combine all the ingredients. Now add the chopped onion and combine. Slowly add just enough water to make a stiff dough. Be careful when adding water as the coconut and onion has enough moisture.
Rest the dough for at least 30 minutes.
Heat a tawa/griddle in medium-low heat.
Divide the dough into 12 equal pieces. Dust the dough with flour and then roll it into slightly thick circles.
Cook the roti in the hot pan. Use some coconut oil to brush the rotis and cook until the rotis are golden brown on both sides.
Remove and keep it warm until ready to serve.
I served the roti with some simple Dali Thoy / Vegan spiced lentil.
Other Roti Recipes
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