Pol Roti (Sri Lankan Coconut Roti)


Coconut roti, or pol roti, is another popular vegan flatbread type in Sri Lanka made with fresh coconut. They are amazing served with a spicy sambol or with lentils (Dhal) curry.



2 cups white flour

1-cup fresh grated coconut or frozen or unsweetened desiccated coconut

1chopped onions

1 spring of chopped curry leaves

2 to 3 fresh green chillies, seeded and finely chopped (if you want hot)

1-teaspoon sea salt

3/4-cup warm water

Grated carrot(If you want)


  • If you are using frozen coconut, keep it in the fridge for a couple of hours or overnight
  • Sift flour into a large bowl and combine the flour, coconut, green chillies, chopped curry leaves,onions carrot and salt.


  • Gradually add warm water to the bowl until you have a soft dough that is not too sticky but moist enough to shape into a ball.


  • Using your hands, work the oil into the mixture until well distributed.


  • Knead the dough in the bowl for about 3 minutes until the dough is smooth and pliable.


  • Cover the bowl with a clean wet kitchen towel and keep it for 1 hour.


  • Separate the dough into tennis ball size balls on a lightly floured surface.


  • Place a ball of roti on the plate and by using your palm or a roller pin, shape them till they become ½ cm thick flat disks.


  •  Heat up a pan over medium heat. Non-stick pan is good for this.


  • Place a roti on the hot pan and cook for 1-2 minutes or until you see that it has golden brown spots on the bottom. Flip it and cook on the other side for another 1 minute.


  • Repeat for all.



Secret tips:

  • If you don’t like to eat green chilli, you can make roti without them.


  • To get more nice taste and smell you can use coconut water to mix ingredients instead of warm water.