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Pol (coconut) Roti

A very simple way to make a roti that is great as a side with your main meal or just on its own
Prep Time1 hr
Course: Side Dish
Cuisine: Sri Lankan
Keyword: coconut, roti


  • Mixing bowl
  • Measuring spoons
  • Jug
  • A tablespoon
  • Rolling pin
  • Skillet or frypan
  • An egg ring or cookie cutter or glass or something else you can use to make circles from your dough


  • 1 cup fresh grated coconut You can also use frozen grated coconut but do not use dessicated coconut.
  • 2 cups self-raising flour
  • pinch salt
  • water or milk
  • flour for rolling out the dough


  • Put 1 cup of grated coconut in a mixing bowl
  • Add 2 cups self-raising flour
  • Add a pinch of salt
  • Mix this together well
  • Using you hands, keep mixing as you add the water or milk a couple of tablespoonsful at a time.
  • Keep mixing and adding water until you get a ball of dough that easily comes away from the sides of the bowl.
  • Dust the surface on which you are going to roll out your dough with flour
  • Roll out the whole ball of dough till it is about 1 centimeter thick
  • Using an egg ring, or cookie cutter, or glass press down firmly into the dough to cut out circles
  • Heat a skillet or frying pan without oil till it feels hot when you hold your hand over it.
  • Place the circles of dough on the skillet or frypan. Don't crowd them, give them room to breath and expand
  • Let the roti circles puff up slightly and brown on one side. This may take a minute or two. The roti should be able to be easily moved around the skillet with a spatula or spoon.
  • Now turn them over and brown them on the other side for a couple of minutes also. They won't brown evenly, but in patches. See the picture for what you are aiming for. It doesn't matter if some parts are darker than the others. You can flip them over once to check how they are going.
  • As each batch is made, put them on a plate or in a dish
  • Serve them warm