Srilankan Pol Roti

These are rustic flatbreads native to Srilanka which are made of coconut milk, chillies and shredded coconut. As Srilanka is a coastal island, their cuisine is mostly tropical flavoured.

Delicious in every bite, you can serve this with any curries or gravies.

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Ingredients:

All Purpose Flour – 1 cup

Maida – 1 cup

Onion – 1 finely sliced

Curry leaves – 10 leaves finely chopped

Red chillie flakes – 1 tsp

Green chillies – 3 finely chopped

Coconut grated – 1 cup

Thick Coconut milk – 1/2 cup

Oil – 1 tbsp

Salt to taste

Water – 1/4 cup or as needed

Preparation:

In a big mixing bowl, add the grated coconut, finely chopped green chillies, onions, chopped curry leaves, red chillie flakes and mix well. In another bowl, mix both the flours separately and add it to the coconut. Add the oil, salt, coconut milk, water and knead it well.

The texture of the roti will change depending on the amount of grated coconut you add. The more you add, the more softer it will be but you may find it difficult to roll them out.

Incorporate all the items together and knead into a soft pliable dough. Apply oil to your hands, knead it again and keep it for an hour to rest.

After an hour, separate it into 10 balls and keep it aside. On a lightly oiled surface, take a ball and shape the dough into circles. You may use a roller pin to shape it into a roti. If it sticks to the surface, dust a little flour and try rolling it into the shape.

Heat a skillet/tava. When it is really hot, place the rolled roti on the skillet and allow to cook on one side. Smear a little oil on it and flip it to cook the other side. Apply a little oil again and cook until it is golden in colour.

Serve it with any of your favourite gravy.