sri lankan coconut roti recipe

Sri Lankan Pol Roti (Coconut Flatbread)

Course Breakfast
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes


  • 2 cups white flour
  • 1 cup grated coconut fresh or frozen
  • ¾ cup water
  • 1 pinch of salt


  1. If you are using frozen coconut, keep it in the fridge for a couple of hours or overnight to thaw.
  2. Sift flour into a bowl. Add grated coconut, salt and mix together.
  3. Add water gradually and mix either with your hands or with an electric mixer (using kneading attachments) for a few minutes until all ingredients are combined.

  4. Place the dough on the table dusted with flour and keep kneading with your hands for another 3-4 minutes.

  5. Take a little bit of dough at a time, roll it into a ball, then flatten the ball into a round 4-5 inches in diameter (10-12 cm).

  6. Heat up a pan over medium heat and grease it with butter.
  7. Place a roti on the hot pan and grill for 1-2 minutes or until you see that it has golden brown spots on the bottom. Flip it and grill on the other side for another 1 minute.
  8. Place the remaining uncooked roti between parchment paper and keep them in the freezer for up to 3-4 weeks.

Recipe Notes

You can find frozen coconut in Indian grocery stores. Some supermarket chains have them too. It’s not desiccated coconut, but fresh grated coconut flesh, frozen.

You can use wheat flour or rice flour instead of white flour.

Add chopped up onion and chili to the dough if you want your roti to be spicy.