Polroticoconutflatbread Recipes

HOMEMADE FLAT BREAD

Homemade Flat Bread image

Get this easy Homemade Flatbread recipe from Food Network, and flavor yours with fresh thyme.

Provided by Food Network

Categories appetizer

Time 2h15m

Yield 20 servings

Number Of Ingredients 7

Ingredients

1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh thyme leaves
3/4 cup water (might need more)
1 teaspoon oil

Steps:

In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

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

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