Sri Lankan pol roti

Rustic coconut flatbreads with onion and chilli, cooked on a griddle.

A cook checks a coconut roti in a skillet while earlier roti cool on a rack.
Makes
8 roti
Heat
Stovetop: medium to medium-high
Cooking time
2–3 min per side

Cook in batches.

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Pol roti

Makes
8 roti
Heat
Stovetop: medium to medium-high
Cooking time
2–3 min per side

Cook in batches.

Sri Lanka World collection

Pol roti

Method

  1. 01 · Mix

    —

    Use: A; B

    Combine A. Mix B separately; add gradually. Gather dough without prolonged kneading.

    Ready when: Rough ball

    A cook gathers rough coconut dough flecked with onion and green chilli in a bowl.
    01 Gather the doughAdd the liquids gradually and gather the coconut dough without prolonged kneading.

  2. 02 · Rest

    At least 4 hours

    Use: Dough

    Cover; refrigerate. Let soften enough to roll afterward.

    Ready when: Softer dough

    A cook places the covered bowl of coconut dough into a professional refrigerator.
    02 Chill the doughCover and refrigerate, then let the dough soften enough to roll.

  3. 03 · Roll

    —

    Use: Dough

    Divide eight ways; flour lightly. Roll 4–5 mm thick and 12–15 cm wide. Keep covered.

    Ready when: Even discs

    A cook rolls a pale onion-and-chilli-flecked coconut dough disc with a wooden pin.
    03 Roll the rotiRoll the portions into even discs about 4–5 mm thick.

  4. 04 · Cook

    2–3 minutes/side

    Use: Roti

    Preheat skillet. Cook both sides in batches; rack-cool.

    Ready when: Brown spots; cooked centre

    A cook checks a coconut roti in a skillet while earlier roti cool on a rack.
    04 Cook both sidesLook for brown griddle spots and a cooked centre.

What to look for

StageLook / feel forNeeds attention
MixingDough just holds together.Wet paste.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Crumbly doughInsufficient liquid.Add reserve gradually.Rest before judging.
Sticky doughExcess liquid.Flour lightly.Add liquid slowly.

Allow time for the refrigerated rest. Cup and spoon measures use US sizes, converted to mL; ingredient weights are retained.

Show ingredient flow
Source and measurement notes

The author specifies US measures; published weights are retained and small volumes are converted to mL. Source permits refrigeration; its headline time excludes resting.

Recipe

Pol roti

Coconut, onion and chilli flatbreads.

How do I make it?

  1. Mix

    —

    Mix the flour, coconut, salt, onion and chillies. Mix the coconut milk and water separately, then add gradually to the dry mixture. Gather into a rough ball without kneading for long.

    A cook gathers rough coconut dough flecked with onion and green chilli in a bowl.
    Add the liquids gradually and gather the coconut dough without prolonged kneading.

    Ready when: Rough ball

  2. Rest

    At least 4 hours

    Cover and refrigerate for at least 4 hours. Afterwards, let the dough soften enough to roll.

    A cook places the covered bowl of coconut dough into a professional refrigerator.
    Cover and refrigerate, then let the dough soften enough to roll.

    Ready when: Softer dough

  3. Roll

    —

    Divide into eight pieces and use a little flour to prevent sticking. Roll into discs 4–5 mm thick and 12–15 cm wide, keeping them covered.

    A cook rolls a pale onion-and-chilli-flecked coconut dough disc with a wooden pin.
    Roll the portions into even discs about 4–5 mm thick.

    Ready when: Even discs

  4. Cook

    2–3 minutes/side

    Heat a skillet over medium to medium-high heat. Cook the roti in batches for 2–3 minutes on each side, until brown spots appear and the centres are cooked. Cool on a rack.

    A cook checks a coconut roti in a skillet while earlier roti cool on a rack.
    Look for brown griddle spots and a cooked centre.

    Ready when: Brown spots; cooked centre

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Crumbly doughInsufficient liquid.Add reserve gradually. Rest before judging.
Sticky doughExcess liquid.Flour lightly. Add liquid slowly.
Useful recipe notes

Allow time for the refrigerated rest. Cup and spoon measures use US sizes, converted to mL; ingredient weights are retained.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Pol roti at a glance

Makes
8 roti
Heat
Stovetop: medium to medium-high
Cooking time
2–3 min per side