Sri Lankan Coconut Roti / Pol Roti
Let’s make authentic Sri Lankan Coconut Roti
Ingredients
- 2 cups All-purpose flour
- 1 cup Grated Coconut unsweetened shredded coconut
- ½ tsp Salt
- ½ cup Water + 2 Tablespoons 118ml
- coconut oil shaping the dough
Instructions
- mix the flour, salt, and coconut shreds in a large bowl.2 cups All-purpose flour, ½ tsp Salt, 1 cup Grated Coconut
- After that, gradually add water and thoroughly combine to create a soft dough. Depending on the type of flour you use, the amount of water can change. Add water, 1 Tablespoon at a time, until the roti dough is soft if it is too dry. On the other hand, add flour 1 Tablespoon at a time and avoid adding too much if the roti dough is sticky.½ cup Water + 2 Tablespoons
- Place the dough back in the basin after 5 minutes of kneading. The dough should be covered with a teaspoon of coconut oil, wrapped in plastic wrap, and let rest for at least 30 minutes.coconut oil
- Divide the roti dough into 8 equal pieces after it has rested, and then roll each piece into a ball. Replacing them in the basin, cover it.
- Meanwhile, place a skillet / a griddle pan on medium heat.
- Grease a plate or work area just a little bit with coconut oil. Take a ball of dough and spread it out evenly with your palm until it is 5 to 6 inches in diameter.
- Flatten the roti and place it in the skillet. Cook for 2 to 3 minutes, or until brown spots start to develop. For a further 2 minutes, flip the roti over and cook the other side.
- Serve them warm with curry or with Lunumiris, honey, jam, and butter for a sweet breakfast.