Today’s bread is from our neighbouring country Srilanka. If you check Srilankan cuisine, you will find so many dishes which are so similar to South Indian cuisine. Coconut plays an important role in dishes. This bread is one of those which use freshly grated coconut in the dough. Coconut adds an amazing flavour in recipes and this bread is no exception. Usually pol rotis are found on road side shops. These are quite famous as a street food. Also Srilankans love to have this for breakfast and serve it with a spicy Lunumiris. Usually two rotis are sandwiched with the lunu miris and eaten.
I made this for Sruti’s lunch on a holiday and served it with a spicy coconut sambol. Sambol is nothing but a no cook chutney made with freshly grated coconut. With the red chillies used it is so spicy and goes very well with the rotis. I came across some recipe that also use green chillies and onions in the dough, but my version is the simplest. As we are good at rolling chapathis and rotis, mnaking pol roti is not at all difficult. Make sure not to add too much water as there is fresh coconut in the dough.
Makes 3 Breads
Maida / All Purpose Flour – 1 cup
Grated Coconut – 3/4 cup
Salt – to taste
Ghee or oil for cooking
In a bowl, mix together coconut, flour and salt.
Add enough water to make a soft dough.
Cover and set aside for 15 minutes.
Knead the dough for one minute.
Divide it into three portions and roll them into balls.
Using a roller, roll the balls into thin discs.
Cook on a tawa until both sides are slightly browned.
Drizzle oil or ghee for cooking.
Serve it with pol sambol.