A wholesome flat coconut bread hand moulded into small circles, pol roti is quick and easy to make, perfectly accompanying the endless options of Sri Lankan curries & sambols.
In Sri Lanka, it’s most often enjoyed at breakfast with a side of spicy lunu mirris; a fiery sambol made with chilli, onion and (for a non veg option) maldive fish.
My favourite pol rotti recipe belongs to Jetwing, a local chain of community conscious hotels and villas across the country, each of which is a mouth watering haven for foodies.
The recipe below takes just 15-20 minutes and makes 6-8 rottis. It can be prepared in advance (on the same day) or cooked before serving for the freshest results.
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.