Pol Roti
Pol roti is a rustic coconut flatbread with a soft, chewy center and lightly crisp, toasted patches from the pan. The sweet richness of coconut and onion in the bread contrasts beautifully with sharp, spicy lunu miris.
Ingredients
For the pol roti dough
- 150 gplain flour
- 80 gfresh grated coconut
- 40 gred onion, very finely chopped
- 1 small (10 g)green chili, very finely chopped
- 3 gsalt
- 90 mlwarm water
- 10 gcoconut oil
For the lunu miris
- 50 gred onion, finely chopped
- 1 small (10 g)green chili, finely chopped
- 4 gchili flakes
- 10 mllime juice
- 1 gsalt
For pan-cooking
- 5 gcoconut oil
Instructions
- 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.
- 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
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.
- 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
Serve the hot pol roti immediately with the lunu miris on the side or spooned over. Eat warm for the best texture.
Nutrition per serving
Notes
- •For a beginner-friendly shortcut, use unsweetened frozen grated coconut thawed fully and squeezed lightly if very wet.
- •Chop the onion and chili as finely as possible so the dough holds together and cooks evenly.
- •If you prefer less heat, reduce the chili in the dough first and keep the sambol spicy for serving.
- •Pol roti is also excellent with dhal, seeni sambol, or a fried egg if you want a more filling flexitarian meal.
Background
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.
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