Pol Roti Sri Lankan Coconut Flatbread – usually served for breakfast in Sri Lanka, these gluten free pancakes are great if you prefer to start the day savory.
Pol Roti has been sitting in my drafts for quite a while. I had the post all drafted and planned to make it a while back for CCC (Cookbook Cooking Challenge) but then it never got made. I have 200+ posts that are drafted but then never got made for whatever reason – my day job got in the way, I couldn’t find an ingredient or some such reason.
Today’s flatbread is from the island nation of Sri Lanka. As with most of my Sri Lankan recipes, this is yet another adaptation from a recipe in the Rice & Curry cookbook. This is usually served for breakfast in Sri Lanka and just like Kiri Bath, there are both savory and sweet ways of enjoying Pol Roti. The sweet way is served with butter and banana. The savory presentation is served with Lunu Miris (onion-chili sambal) or any kind of meat curry.
I love Sri Lankan cuisine. It is very spicy, which my palate just adores. I am so lucky to live in New York, where I can travel to other countries to try their food rather easily. A quick free ride on the Staten Island ferry and a short bus ride and I am in the heart of a little Sri Lankan enclave where I can dine on their delicacies as well as go shopping for authentic ingredients, like the dried Maldive fish used in this recipe. For more about this vibrant community, check out my post here.
IN THE MAKING – MAKING POL ROTI
Serve with Lunu Miris.
Enjoy your breakfast, Sri Lankan style!
If you love spicy food, check out some of my other Sri Lankan recipes:
Sri Lankan Recipes
- Turmeric Rice
- Shrimp Curry
- Sri Lankan Mutton Curry
- Kiri Bath – breakfast rice cake
- Luna Miris – Chile Sambol
- Boonchi Curry – Green Bean Curry
- Savboro – Sago Coconut Cookies
Pol Roti – Sri Lankan Coconut Flatbread
- 1 cup rice flour
- 1 1/2 cups. frozen grated coconut defrosted (or freshly grated coconut)
- 1/2 teaspoon
- 1 tablespoon finely chopped Maldive fish
- 3 finely chopped green chiles
- 1-2 tablespoons ghee
- In a large bowl, combine flour, coconut, salt, fish and chiles. Add water (approximately 1/4 cup) to make a stiff dough. Knead well.
- Cover with a kitchen towel and leave to rest for 30 minutes.
- Make lime sized balls and roll out to circles about 5-6 inches in diameter.
- Heat a skillet and coat it with a little ghee. Cook the roti 2-3 minutes on each side, until a little browned, adding more ghee when necessary.