Sri Lankan Pol Roti, (Sinhala), or Coconut Flat Bread

By Home cook Sharmini Jayawardena

This delightful flat bread can be had as a main breakfast meal or for dinner or as a snack. Accompanied with one or all of the many Sri Sri Lankan sambols like lunumiris, katta sambol, seeni sambol and pol sambol. Itโ€™s ideal along with any vegetable curry, chicken curry, wild boar curry or mutton curry. Also goes well with fish curry. Eaten hot with a generous knob of melting butter on top is beyond! Kids and kids-at-heart alike love it with jam or honey ๐Ÿฏ.

Ingredients

5 cups plain wheat flour or unbleached flour
3 cups scrapped coconut
A few pinches of salt to taste
Room temperature light coconut milk as required

Method

1. Sift the flour. Scrape the coconut.
2. In a bowl, mix the flour and coconut together with the salt and set aside.
๐Ÿ”˜At this point, you can add chopped onion and green chili for a truly exciting savoury pol roti or add raisins for a sweet delight for the kids, who simply love it. (This is optional).
3. Add little coconut milk at a time to the mixture at regular intervals while kneading the dough as you go along.
4. Aim for a smooth dough that does not stick to your fingers.
5. Form balls of the size of a golf ball.
6. Add some flour to a smooth surface like a pastry board, chopping board or a banana leaf lined plate, and flatten each ball of dough at a time, into a thin flat round bread.
7. Warm a skillet or flat iron over an open flame and place each flattened bread on it pressing it down with a flat spoon on each side.
8. Turn it over and apply pressure to the surface as you proceed to bake the bread.
9. Once itโ€™s done, when the surface of the bread turns an opaque white/brown randomly, remove and continue with the rest of the flattened dough balls.

Serve โ€œhot hotโ€, as they say in Sri Lanka ๐Ÿ‡ฑ๐Ÿ‡ฐ ๐Ÿ˜๐Ÿ˜‹

Serves 4-5 persons

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