Coconut Roti (පොල් රොටි)
Being an island nation, Sri Lanka is endowed with many coconut palms and ideally, the coconut has been a staple in many homes. The coconut roti is also an easy to prepare meal that is the result of a mix of freshly grated coconut, wheat/ rice/ kurakkan (a strong flavoured brown millet) and a little bit of oil. You can go the extra mile by adding chopped ingredients such as onions, green chillies, curry leaves etc while a mouthwatering Maldive fish and onion sambal or even a spciy curry would be a great accompaniment. The aroma of the roti cooked on a hot griddle on both sides is always a welcome sign that you are in for a true Sri Lankan feast.
- 200g Wholemeal Flour
- 150ml lukewarm water
- 2 tbsp oil
- Ghee or butter to spread
- Salt to taste
- 100g Grated Coconut
- Take a mixing bowl and add the flour, grated coconut and oil. Mix the ingredients together with your hands and whilst kneading gradually pour in the water till you get a nice dough.
- Put the dough on a floured surface and knead it until it is smooth. Cover the dough with a damp cloth and let it rest for about 10 to 15 minutes.
- Return the dough to the floured surface and divide it into equal portions. Roll each into the shape of a ballch ball using the palms of your hands. Add a little more flour to the work surface and rolling pin, and use the rolling pin to roll the flattened ball into a circle.
- Flatten each ball using the palms of your hands. Add a little more flour to the work surface and flatten the ball well using a rolling pin.
- Heat some butter in a cast iron skillet and on medium heat, place the flat dough in the pan. Cook it for about a minute, or until it is slightly golden brown and bubbles begin to appear. Turn it over and cook the other side.