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circle of Sri Lankan coconut roti served warm on a plate.

Coconut Roti Recipe

Sri Lankan pol roti made with coconut, flour, and water — a vegan, dairy‑free flatbread ready in under 30 minutes. Soft, wholesome, and perfect with sambal or curry.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 size varies
Ingredients Method

Ingredients
  

  • 1 cup All purpose flour
  • 1 cup Coconut flaked freshly or frozen
  • Water as need
  • Salt as need
  • 1 tbsp Coconut oil
  • 2 Green chilli sliced
  • 2 Shallots or pearl onions sliced
  • few Curry leaves sliced

Method
 

Making the Dough
  1. In a large bowl, combine the flour, coconut, salt, curry leaves, shallots, and green chili. Give it a light mix then add the coconut oil.
  2. Next, add water little at a time to the bowl and knead until soft, pliable dough forms.
Rolling to Shape
  1. Divide the dough into equal portions and with your palm shape each into a ball.
  2. Use a rolling pin to roll the dough and flatten to a desired thickness. If the dough is sticky, sprinkle some flour and continue.
  3. Use a circle cutter for a perfect cut. Reuse any excess with the rest of the dough.
Cooking the Roti
  1. Heat a non-stick flat skillet, griddle, or pan over medium-high heat.
  2. Cook each roti evenly on both sides until well done.
  3. Remove from heat and enjoy the roti with a curry or sambal.