Saucepan@saucepan · Shared this recipeFollowSouth Asian · breadAuthentic Sri Lankan Pol Roti (Coconut Roti)A savory Sri Lankan flatbread made with flour, shredded coconut, onion, and green chili, cooked on a skillet until spotted and soft.total1 hrprep20 mincook40 minservings8Original recipe on theflavorbender.comKeep this recipeAdd a copy of Authentic Sri Lankan Pol Roti (Coconut Roti) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients8 servingsBack to 8 servings400 g AP flour, Volume measurements measured by spoon and level method, into a cup150 g shredded desiccated coconut ), unsweetened. OR Freshly grated coconut (which is better!1.25 tsp sea salt1 medium red onion ), Finely chopped (generous ½ cup3 long, green chili120 ml coconut milk, full fat preferred120 ml waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the flour, desiccated coconut, salt, onion, and chili in a large bowl. Mix to combine well.2Step 2: Mix the water and coconut milk in another bowl or jug.3Step 3: Add the liquid to the flour mixture, a little at a time, while stirring the flour with your fingertips (or with a fork).4Step 4: After adding about 1/2 of the liquid, gently stir the mixture. You will have some clumps and dry spots of flour. Drizzle the liquid over the dry parts of the flour, while mixing, to form a dough.5Step 5: Add 1 or 2 more tbsp of water ONLY if needed. The dough should come together, but still have dry spots on the surface. This is OK.6Step 6: If you add too much water, sprinkle in a little extra flour and lightly knead it into the dough (don't over-knead!). Shape the dough into a rough ball.7Step 7: Cover the dough (or the bowl) with plastic wrap and let the dough rest for at least 4 hours, or up to 12 hours (room temperature is fine). If you want to store the dough for up to 24 hours, then refrigerate it.8Step 8: The dough should become really soft after it has rested. If it's very sticky, generously flour the dough and the work surface to prevent it from sticking to your counter.9Step 9: Transfer the dough to your floured work surface. Cut the dough into 8 wedges. Lightly roll up each section into a rough ball. See pictures in the post.10Step 10: Take each dough ball and sprinkle some flour on top and on the work surface. Flatten it to a disc, and then roll it out to a circle using a rolling pin. The roti should be about 0.4 - 0.5 cm thick, and about 12 -15 cm (5 - 6 inches) in diameter. Cover the rolled out roti with a cloth napkin or plastic wrap (so that it doesn't dry out), and repeat rolling out all of the dough portions.11Step 11: Preheat a cast iron skillet or non-stick skillet over medium or medium high heat.12Step 12: When the pan is heated, transfer a roti onto the skillet and cook for about 2 - 3 minutes, until the bottom starts to develop brown spots.13Step 13: Flip the roti over and cook the other side for 2 - 3 minutes, until you get brown spots on that side too.14Step 14: Place the cooked roti on a wire rack to cool down. Repeat with the rest of the roti.15Step 15: Eat the roti warm or at room temperature.getsaucepan.com/r/6878f447-8c0a-4d13-987c-6c44adbeaadc · Original: https://www.theflavorbender.com/sri-lankan-pol-roti-coconut-roti/
