Sri Lankan
Pol Roti
Sri Lankan pol roti are rustic coconut flatbreads, crisp in spots from the hot griddle and soft-chewy inside. They are traditionally eaten warm with lunu miris or a spicy coconut sambol.
Watch it madeM.R kitchen · 2:29
Ingredients
- All-purpose flour1 cup
- Fresh grated coconut1 cup
- Small red onion, finely chopped1/2
- Green chili, finely chopped1
- Curry leaves, finely sliced6 leaves
- Salt3/4 tsp
- Lukewarm water1/3 cup, plus more as needed
- Coconut oil1 tsp, for the pan
- Lunu miris or katta sambolto serve
Method
- Place the flour, grated coconut, chopped onion, green chili, curry leaves, and salt in a mixing bowl.
- Rub everything together with your fingertips so the coconut and aromatics are evenly worked through the flour.
- Add the lukewarm water a little at a time and mix by hand until a soft, slightly firm dough forms; it should hold together without being wet.
- Knead gently for 2 to 3 minutes, then cover the bowl and rest the dough for 10 minutes.
- Divide the dough into 4 equal balls and flatten each one by hand into a round about 1/4 inch thick, dusting lightly with flour if needed.
- Heat a flat cast-iron griddle or heavy pan over medium heat and lightly rub it with coconut oil.
- Cook the roti for 3 to 4 minutes on one side until brown spots appear and the edges begin to dry.
- Flip and cook the other side for another 3 to 4 minutes, pressing gently with a spatula so the roti cooks evenly.
- Stand each roti briefly on its edge against the pan to toast the sides, as is commonly done in Sri Lankan kitchens.
- Serve hot with lunu miris or katta sambol.
Common questions
Can I substitute the all-purpose flour in pol roti with whole wheat flour or atta?
Yes, but the texture will be denser and a little less tender. Start with half whole wheat and half all-purpose flour for a better balance. You may need a touch more water, added gradually, to keep the dough soft and pliable.
How long should I knead and rest the dough for the best texture?
Knead just 2 to 3 minutes, only until the dough comes together smoothly. Then rest it for 10 minutes, covered. This relaxes the flour and makes the roti easier to shape without cracking or shrinking back.
What are the most common mistakes when making pol roti?
Using too much water, over-kneading, or cooking on heat that is too high are the biggest problems. Wet dough becomes sticky and hard to shape, while high heat burns the outside before the inside cooks through.
How should I store leftover pol roti, and can I reheat it?
Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat on a dry pan over medium heat for 1 to 2 minutes per side. For longer storage, freeze with parchment between each roti.
What is the best way to serve pol roti?
Serve warm with lunu miris or katta sambol for the classic pairing. It also works well with curry, dhal, or a fried egg. A light brush of coconut oil after cooking keeps the roti soft and flavorful.