DISH RESEARCH · Bread
Pol Roti
Pol roti is a coconut flatbread; this selected Sri Lankan-style version mixes fresh grated coconut, all-purpose flour and butter with optional vegetables.
About Pol Roti
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Pol roti is a coconut flatbread. Farwin Simaak’s Sri Lankan-style recipe uses fresh grated coconut and all-purpose flour, with softened butter selected and optional green chilli, grated carrot and shallot included.
The grated coconut is mixed with salt and part of the main water, then gently crushed with the fingers. This releases a little of its own coconut milk into the dough mixture.
The flour and softened butter are mixed in with the selected optional vegetables. The remaining portion of the same water is added gradually until a dough forms, which is kneaded smooth.
The dough is divided into balls, covered and rested. Each ball is flattened with fingertips on a greased plate, giving the author’s rustic shape.
The roti cooks on both sides in a skillet until dark brown spots appear, with slightly charred, crisp edges and a soft chewy interior. Simaak offers it warm straight from the pan; this presentation selects ready pol sambol alongside.
Ingredients in Pol Roti
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Desiccated coconutfilling
- Onionseasoning
- Waterbinder
- Vegetable Oilcooking medium
- Saltseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Sri Lankan