Pol Roti

Nutrition · per serving

Steps

1. 1

   Mix the dough ingredients in a bowl: plain flour, fresh grated coconut, very finely chopped red onion, very finely chopped green chili, and salt. Add the warm water and 10 g coconut oil, then bring everything together into a soft dough. Knead for about 1 minute just until smooth; it should be soft but not sticky. If needed, add 1 teaspoon more water or a light dusting of flour.

   150 g plain flour80 g fresh grated coconut40 g red onion, very finely chopped1 small (10 g) green chili, very finely chopped3 g salt90 ml warm water10 g coconut oil
2. 2

   Divide the dough into 4 equal pieces and flatten each into a round about 10-12 cm wide and 5-7 mm thick. Press the edges together if they crack; the coconut makes the dough slightly rustic, which is normal.

3. 3

   Make the lunu miris by mixing the finely chopped red onion, green chili, chili flakes, lime juice, and salt in a small bowl. Rub and squeeze the mixture lightly with your fingers or the back of a spoon for 30 seconds to slightly soften the onion and help the flavors meld.

   50 g red onion, finely chopped1 small (10 g) green chili, finely chopped4 g chili flakes10 ml lime juice1 g salt
4. 4

   Heat a heavy frying pan or skillet over medium heat. Add 5 g coconut oil and swirl to coat lightly. When the pan is hot, cook the rotis in batches for 2-3 minutes per side until lightly golden-brown with a few darker toasted spots, and cooked through. Adjust the heat if they brown too fast before the center feels set.

   5 g coconut oil
5. 5

   Serve the hot pol roti immediately with the lunu miris on the side or spooned over. Eat warm for the best texture.

Origin & History

Pol roti is a traditional Sri Lankan household flatbread made with flour and coconut, especially common for breakfast or tea-time meals. It reflects the island's abundant use of coconut in everyday cooking and is often paired with fiery condiments such as lunu miris for a simple, deeply flavorful meal.