Pol roti

Pol roti

Coconut roti

By
From
Sri Lankan Flavours
Makes
5
Photographer
Craig Wood

These versatile breads are served at all meals. The coconut flavour teams well with curries, sambols, pickles and chutney. They are best cooked on a roti pan, but a flat griddle, hot plate, barbecue or non-stick fry pan will suffice.

Ingredients

Quantity Ingredient
2 cups plain flour
1 cup desiccated coconut
1 teaspoon butter
1 green chilli, chopped
1/2 onion, chopped
1/2 teaspoon salt
1 cup water

Method

  1. Mix all ingredients except the water in a bowl, adding salt to taste. Then add water slowly, mixing steadily, until mixture is stiff but malleable. You may not need all the water. Knead well for 2 minutes.
  2. Divide dough into small balls, slightly larger than a golf ball, and flatten out to 5 mm thick on a lightly greased tray. The disks should be about 10 cm diameter. Remove from tray, and cook on a pre-heated roti pan – or on a griddle or in a non-stick pan – on medium-low heat for 2–3 minutes each side, until they are lightly browned.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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