If you’ve ever wanted a simple, wholesome, comforting flatbread that comes together in minutes, Sri Lankan pol roti is exactly that. Made with just three ingredients — coconut, flour, and water — this vegan, dairy‑free roti is soft, hearty, and full of natural flavor. It’s the kind of recipe you can make on busy weeknights, lazy weekends, or whenever you want a warm, homemade meal without fuss.
Pol roti is more than food — it’s a piece of Sri Lankan culture. Coconut is woven into daily life on the island, and this roti has been passed down through generations as a symbol of simplicity, togetherness, and comfort. Families gather around the table to mix, knead, shape, and cook the dough, creating memories as warm as the roti itself.
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Why You’ll Love This Coconut Roti
- Only 3 main ingredients — coconut, flour, and water.
- Vegan + dairy‑free — perfect for plant‑based eaters.
- Ready in under 30 minutes — ideal for weekday quick meals.
- High in fiber + healthy fats — naturally nourishing.
- Customizable — add chilies, curry leaves, shallots, garlic, or colorful veggies.
- Pairs with everything — sambal, curries, spreads, or even Nutella.
- Beginner‑friendly — no special tools or skills needed.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
Making Coconut Roti
Pol roti is traditionally made with freshly grated coconut, flour, and water. That’s it. Optional add‑ins like curry leaves, green chilies, or shallots give it a fragrant, savory twist. Modern kitchens make it even easier — frozen coconut or whole‑wheat flour all work beautifully. Let me walk you through how it’s done.
Step 1 – Grab all your ingredients
Essential Ingredients
Coconut
- Freshly grated coconut (best flavor)
- Frozen coconut (my go-to)
- Unsweetened desiccated coconut
Flour
- All‑purpose flour (my go-to)
- Whole‑wheat flour
- Coconut flour (for low‑carb versions)
Water
Add gradually — the amount varies depending on coconut moisture and flour type.
Optional Ingredients
Healthy Fat
- Olive oil
- Coconut oil
- Avocado oil
- Butter (my go-to)
Flavors
- Curry leaves + shallots + green chili (my go-to)
- Garlic + cilantro
- Spinach + black pepper
- Cheese + chili flakes
- Grated carrots + bell pepper
Step 2 – Mix to create the dough
Start by mixing the dry ingredients (all-purpose-flour, freshly grated coconut, sliced curry leaves, shallots and green chili) with the melted butter. Add water little at a time and combine everything until the dough comes together. Knead until it feels soft, smooth, and pliable — not sticky, not dry.
If the dough
- Dry / crumbly: add a splash of water.
- Sticky: sprinkle a little flour.
Divide the dough into desired sized portions, flatten each with a rolling pin, and shape into a circle (use a plate or bowl to cut a perfect circle). Sprinkle flour if the dough sticks as you roll. Roll each thin or thick based on your preference.
Step 3 – Cook to create the roti
Cook each roti on a flat skillet or griddle over medium-high heat until brown spots appear. The outside becomes crisp while the inside stays soft and chewy.
For a crispier version, roll the dough thinner. For a smoky flavor, cook over an open flame or grill.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Ways to enjoy this Roti
Pol roti pairs beautifully with:
- Coconut sambal
- Ambul thiyal curry
- Beef onion sambal
- Dry-style meat curry
- katta sambal
- Onion sambal
- Parippu (lentil curry)
- Or enjoy it sweet — spread butter and sprinkle sugar for a nostalgic treat.
Eating Roti With Your Hands
Break the coconut roti into small pieces and place it on a bowl or a plate, add fish curry, parippu, and coconut sambal over it. Mix everything together with your fingers. Your senses — touch, smell, sight — all activate, making the food taste richer and more satisfying. It’s a beautiful part of Sri Lankan food culture. Try it!
Got Leftover Roti?
- Fridge: 1–3 days in an airtight container.
- Reheat: Microwave with a damp paper towel for 30–60 seconds.
- Freeze (un‑cooked): Roll into desired size, separate with parchment, and freeze up to 3 months.
- Cook from frozen: Thaw slightly and cook as usual.
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Coconut Roti Recipe (Pol Roti)
Ingredients
Method
- In a large mixing bowl, combine the flour, grated coconut, sliced shallots, green chilies, curry leaves, and salt.
- Add the coconut oil and mix until evenly distributed.
- Gradually add water, a little at a time, while mixing.
- Knead gently until a soft, pliable dough forms.
- Divide the dough into 4 equal portions.
- Roll each portion into a ball.
- Flatten each ball into a round disc about ¼ inch thick using your hands or a rolling pin.
- Heat a skillet, griddle, or flat pan over medium heat.
- Cook each roti for about 4–5 minutes per side until golden brown spots appear and the roti is cooked through.
- Repeat with the remaining dough.
- Serve warm with coconut sambal, katta sambal, fish curry, dhal curry, or other Sri Lankan side dishes.
More Recipes…
- Eggplant Curry — Sri Lankan Muslim‑Style Vegan Coconut Curry Ready in 30 Minutes
- Sri Lankan Scrambled Egg Sambal (Quick, Spicy & So Satisfying)
- Cucumber Pineapple Salad (Fresh, Crunchy & Summer‑Perfect)
- Sri Lankan Parippu Vada (Crispy Lentil Fritters)
- Sri Lankan Deviled Fish (Sweet, Spicy & Tangy Perfection)
