Coconut Rotisri Lanka Recipes

SRI LANKAN POL ROTI (COCONUT ROTI)

Sri Lankan Pol Roti (Coconut Roti) image

Classic Sri Lankan pol roti - A coconut roti (coconut flatbread) that is easy to make and uniquely delicious! No yeast or chemical leaveners needed.EASY - This is an easy recipe. Perfect for beginners. It's also a great recipe to make with kids.

Provided by Dini @ The Flavor Bender

Categories Breakfast Brunch Dinner Lunch Snacks

Time 1h

Number Of Ingredients 7

Ingredients

3 ⅓ cup AP flour (Measured by spoon and level method, into a cup)
1⅔ cup shredded desiccated coconut
1 ¼ tsp sea salt
1 medium red onion (Finely chopped (generous ½ cup))
3 long, green chili
½ cup coconut milk
½ cup water

Steps:

Place the flour, desiccated coconut, salt, onion, and chili in a large bowl. Mix to combine well.
Mix the water and coconut milk in another bowl or jug.
Add the liquid to the flour mixture, a little at a time, while stirring the flour with your fingertips (or with a fork).
After adding about ½ of the liquid, gently stir the mixture. You will have some clumps and dry spots of flour. Drizzle the liquid over the dry parts of the flour, while mixing, to form a dough.
Add 1 or 2 more tbsp of water ONLY if needed. The dough should come together, but still have dry spots on the surface. This is OK.
If you add too much water, sprinkle in a little extra flour and lightly knead it into the dough (don't over-knead!). Shape the dough into a rough ball.
Cover the dough (or the bowl) with plastic wrap and let the dough rest for at least 4 hours, or up to 12 hours (room temperature is fine). If you want to store the dough for up to 24 hours, then refrigerate it.
The dough should become really soft after it has rested. If it's very sticky, generously flour the dough and the work surface to prevent it from sticking to your counter.
Transfer the dough to your floured work surface. Cut the dough into 8 wedges. Lightly roll up each section into a rough ball. See pictures in the post.
Take each dough ball and sprinkle some flour on top and on the work surface. Flatten it to a disc, and then roll it out to a circle using a rolling pin. The roti should be about 0.4 - 0.5 cm thick, and about 12 -15 cm (5 - 6 inches) in diameter. Cover the rolled out roti with a cloth napkin or plastic wrap (so that it doesn't dry out), and repeat rolling out all of the dough portions.
Preheat a cast iron skillet or non-stick skillet over medium or medium high heat.
When the pan is heated, transfer a roti onto the skillet and cook for about 2 - 3 minutes, until the bottom starts to develop brown spots.
Flip the roti over and cook the other side for 2 - 3 minutes, until you get brown spots on that side too.
Place the cooked roti on a wire rack to cool down. Repeat with the rest of the roti.
Eat the roti warm or at room temperature.

Nutrition Facts : ServingSize 1 roti, Calories 299 kcal, Carbohydrate 45 g, Protein 7 g, Fat 16 g, SaturatedFat 13 g, Sodium 431 mg, Fiber 5 g, Sugar 3 g

COCONUT ROTI(SRI LANKA)

Coconut Roti(Sri Lanka) image

Sri Lanka is an island country in the northern Indian Ocean off the southern coast of the Indian subcontinent in South Asia. Known until 1972 as Ceylon, Sri Lanka has maritime borders with India to the northwest and the Maldives to the southwest. There's something so cool about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. This is good with curry, coconut sambal, or in the morning with butter and syrup. Gleaned from the Global Table Adventure, I had to add my touch. Hope you enjoy!

Provided by Sharon123

Categories Breads

Time 25m

Yield 8-10 small(or 4-6 large)

Number Of Ingredients 5

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup frozen shredded coconut, thawed (unsweetened)
water, until smooth dough forms (about 1/3-1/2 cup)
vegetable oil

Steps:

Add the shredded coconut to the flours, rubbing it together to break up any clumps. Mix with water until a smooth, soft ball forms.
Shape into balls(8-10 small or 4-6 large) and coat each one lightly with vegetable oil. Let rest 20 minutes (or as long as you need).
When you're ready to cook, flatten each ball of dough with the palm of your hands to form discs.
Cook on a lightly oiled pan over medium, turning once. The surface of the roti should be dotted with dark brown "sun spots.".
Keep them warm in a bowl or basket covered with a cloth.

Nutrition Facts : Calories 169.1, Fat 4.5, SaturatedFat 3.7, Sodium 31.1, Carbohydrate 28.8, Fiber 2, Sugar 5.1, Protein 3.8

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