Pol Roti
25 Min

Pol Roti

Rotis are ubiquitous to Indian cooking and the ones in Sri Lanka differ only slightly. This traditional pol roti has grated coconut, minced onion, and slight heat from serrano peppers. They are traditionally made entirely with white flour; we added some roti but feel free to try them entirely with white flour. You can make them ahead of time and freeze them. They can be popped in a toaster oven to reheat of over a skillet.
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Cook Time

25 Minutes



Step 1
In a large bowl, combine the all-purpose flour with roti flour, onion, coconut, serrano, black pepper, salt, and baking soda. Add coconut milk and mix it through. Add the water and mix the dough until it comes into a smooth soft mass. You may need to add a few more tablespoons of water. Knead the dough for a minute or two then cover with a dry cloth and set aside.
Step 2
Divide the dough up into 14 to 15 small balls.
Step 3
When ready to make rotis, over high heat, warm a skillet or a frying pan.
Step 4
Roll out the rotis, one by one, and start cooking them on both sides on the skillet. They will be on the slightly thick side because of the onions and coconut. They should have golden brown speckles on each side and be cooked through.
Step 5
Brush with coconut oil or ghee before serving.
3 cups all-purpose flour
1 cup roti flour
1 cup minced onion
1 cup fresh coconut
1 serrano minced
1 teaspoon black pepper
1 tablespoon sea salt
Pinch baking soda
2 tablespoons coconut oil + more for spreading on top
1 cup water
25 Min

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