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Godamba Roti

Godamba roti is a Sri Lankan thin, layered flatbread commonly prepared by stretching and pan-cooking dough.

Godamba Roti — illustrative ingredient image

About Godamba Roti

Godamba roti is a Sri Lankan flatbread made from wheat-flour dough that is rested, stretched or spun into a very thin sheet, folded into layers, and cooked on a hot pan or griddle. It is served with curries, sambols, gravies, or savoury fillings and is commonly torn, folded, or cut before eating.

Fresh godamba roti is usually pale with browned patches and has a soft, supple, slightly chewy texture. Its layered structure comes from stretching and folding the dough, often with oil or fat, rather than from puffing like some other flatbreads. Thickness, pliability, chewiness, and crispness at the edges vary with handling and cooking.

It is generally sold fresh, though pre-cooked versions may be chilled or frozen. The bread may be plain or filled with vegetables, meat, egg, or other savoury mixtures. Stretching and folding create the layers; pan-cooking sets the dough and browns the surface. Chilling or freezing firms it until reheating restores flexibility.

Ingredient type
compound ingredient

Forms & related ingredients

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Where godamba roti appears

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for godamba roti

Names and romanised forms to recognise on menus and labels.

English

Godamba Roti

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Godamba Roti nutrition & diet

Godamba Roti nutritional value

Representative benchmark: Bread, loaf, not further specified

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
236kcal
Protein
9.6g
Carbs
43.8g
Fat
1.8g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Reference the cooked flatbread rather than only its dough, and distinguish plain from oil-layered or stuffed versions. Stretching, pan-cooking, and added fat affect the edible portion; serving it with curries or sauces adds ingredients not intrinsic to the bread.

Compare the right form: Reference should match Sri Lankan godamba roti, specifying dough ingredients, oil use, stuffing, and cooked flatbread portion rather than raw dough.

Diet considerations

Godamba roti is a prepared flatbread, commonly wheat-based, but its flour and recipe should be confirmed. Egg, dairy, or animal fat may be added, and cereal ingredients determine compatibility. Plain and stuffed versions have different portion-dependent carbohydrate patterns, especially with sweet or savory fillings.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Wheat flour. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Pacific Nutrient Database 2020 — 01.1.1.3.1_97 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .