Pol Roti (Coconut Roti) Tasty Recipes

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Pol Roti (Coconut Roti)

"A very Sri Lankan recipe for coconut roti. Very brief and smooth and a meal in itself with a pat of butter and a few onion sambol. Mainly eaten for breakfast but additionally for dinner. Don't overcook the roti or they may get tough and crispy. Serve warm."

Ingredients :

2 cups all-motive flour
1 teaspoon salt
1 cup grated clean coconut
2 inexperienced chile peppers, seeded and chopped
1 tablespoon chopped onion
2/3 cup bloodless water, or as wanted
1 teaspoon oil, or extra as wished

Instructions :

Prep : 15M	Cook : 8M	Ready in : 20M

Sift flour into a big bowl and mix in salt. Stir in coconut, chile peppers, and onion. Mix in water regularly until dough is tender and slightly sticky. Knead dough until it's miles smooth and leaves the side of the bowl, three to 5 mins.
Grease your fingers and the pinnacle of the dough lightly with oil. Divide dough into 8 balls and vicinity on a gently greased paintings surface. Flatten each ball along with your palm right into a roti about 1/four-inch thick.
Heat a lightly oiled griddle over medium warmness. Cook rotis, flipping often, till golden brown spots start to appear on each facets, 2 to a few mins.

Notes :

Although it is important that all surfaces the roti is placed on and your palms are greased to prevent sticking, do not overdo the oil. Just ensure the whole lot is gently greased at all times, using only a few drops at a time. The certain quantity of oil should be high-quality but do not hesitate to apply a little greater or much less if required.
For the onion sambol, slice 1 onion and blend with a generous pinch of chile powder, 1 chopped inexperienced chile pepper, some salt and a bit lime juice.
Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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