SriLankan Coconut Roti Recipe

Coconut roti, also known as pol roti, is a popular flatbread in Sri Lankan cuisine. It’s made with a combination of flour, grated coconut, and a few other ingredients.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup grated coconut
• 1/4 cup warm water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• Additional flour for dusting

Instructions:

1. Combine dry ingredients: In a bowl, whisk together the flour, grated coconut, sugar(jaggery), and salt.
2. Add wet ingredients: Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a dough forms.
3. Knead: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. Rest: Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide: Divide the dough into 10-12 equal-sized balls.
6. Roll: On a lightly floured surface, roll each dough ball into a thin, round circle.
7. Cook: Heat a griddle or skillet over medium heat. Place one rolled-out dough circle on the griddle and cook for 1-2 minutes per side, or until golden brown and cooked through.
8. Repeat: Repeat with the remaining dough balls.

Serving Suggestions:

Coconut roti can be enjoyed with various Sri Lankan dishes, including:

• Curry: Serve it with vegetable or meat curries.
• Sambol: Pair it with coconut sambol for a flavorful combination.
• Hoppers: Use it as a base for hoppers, a bowl-shaped pancake.
• Kottu roti: Chop it up and stir-fry it with vegetables and spices for kottu roti.

Tips:

• For a softer roti, use a combination of all-purpose flour and rice flour.
• If the dough is too dry, add a little more water, a tablespoon at a time.
• To prevent the roti from sticking to the griddle, sprinkle it with a little flour before cooking.
• For a healthier option, use whole wheat flour and reduce the amount of sugar.

Enjoy your homemade coconut roti!