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.

Ingredients

• 200g Wholemeal Flour
• 150ml lukewarm water
• 2 tbsp oil
• Ghee or butter to spread
• Salt to taste
• 100g Grated Coconut

Method

• 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.