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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix flour, grated coconut, chopped onion, chillies, and salt in a bowl.
Gradually add warm water while kneading until a firm, smooth dough forms.
Divide dough into golf-ball-sized portions and flatten each ball into ¼-inch thick rounds on a lightly greased surface.
Cook on a dry skillet over medium heat for 3–4 minutes per side until light golden spots appear.
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Use freshly grated coconut for the best flavor and texture.
Ensure the skillet is dry to achieve the characteristic golden spots on the flatbread.
Can I use desiccated coconut instead of fresh coconut?
Yes, but the texture and flavor will be slightly different. Fresh coconut is recommended for the best results.
How do I know when the roti is cooked?
Look for light golden spots on both sides of the flatbread.
Can I make the dough ahead of time?
Yes, you can prepare the dough a few hours in advance and keep it covered until ready to cook.
What can I serve with Pol Roti?
Pol Roti is traditionally served with dhal and sambol.
Is it necessary to use both all-purpose and whole wheat flour?
You can use either type of flour based on your preference.
