We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Pol roti
0 Likes
Delicious, simple Sri Lankan flatbread made with fresh coconut, onions, chilies, and curry leaves. Soft and tender using plain flour. Perfect with salted butter or pol sambol and great with curry.
Ingredients:
250 g (9oz) plain (all-purpose) flour
1 tsp sea salt
½ medium red onionfinely chopped
1green chillifinely chopped (seeds removed if you prefer it less spicy)
8–10curryleaves finely chopped
1 tbsp coconut oil
100 g (3½oz) fresh or frozen grated coconut
warm water as required
Instructions:
1. Combine all ingredients in a large mixing bowl, adding water gradually until a soft, non-sticky dough forms, resembling Play-Doh. Knead by hand for about 5 minutes until smooth and elastic.
2. Cover the dough with cling film and let it rest at room temperature for 30 minutes.
3. Divide the dough into 8–9 balls and flatten into 15cm (6in) discs of the thickness of two stacked one pound coins, aiming for a rustic shape.
4. Heat a non-stick or cast-iron pan over high heat, then reduce to medium. Cook the rotis for 3–4 minutes each, flipping halfway through. Cook without oil to achieve a roasted texture.
5. Serve with a drizzle of coconut oil or butter and freshly grated coconut on top. For storage, keep in a container lined with a paper towel. Reheat by flipping in a hot pan for 30 seconds to 1 minute.
(Note: In the summer, try grilling the rotis for a charred finish. Begin on a griddle over medium heat, then move directly onto the grill.)