Pol roti is a round, flat coconut bread and is quick and easy to make- popular as both an accompaniment to a selection of curries and sambols.
In Sri Lanka, it’s often enjoyed at breakfast time with a side order of spicy lunu mirris; a sambol (sauce/ chutney) made with chilli, onion and maldive fish.
My favourite pol rotti recipe belongs to Sri Lankan hotel company Jetwing, with outstanding hotels and villas to suit all across the country not to mention mouth watering food by the best chefs in the country.
This recipe takes 15 minutes and makes 6-8 rottis. It can be prepared in advance on the same day, to cook before serving.
2 cups of plain flour
1 cup fresh grated coconut (dessicated coconut is fine if more convinient)
1 onion sliced
1-2 green chilli sliced
1 sprig of curry leaves sliced (fresh curry leaves tend to be available in specialist supermarkets only, use dried otherwise)
2 tbsp butter
1/2 tsp salt
1⁄2 cup water
1 cup coconut water
In a bowl rub butter into the flour, grated coconut, onions, green chillies and curry leaves.
Add coconut water then gradually add water (if needed) to make a non sticky dough. Make small balls from the dough.
Spread a little flour on a flat surface and flatten each small ball of dough to a round flat rotti shape. Use a cutter if you wish to sharpen the edges.
Cook on a grill until the outer surface is hard and burnt.
- When cooking rottis as a snack I use 2 chillis, and as an accompaniment to a spicy curry just 1 to neutralise.
- Cook on a medium heat to begin, then blast on high to crisp the edges.