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

Coconut Roti Recipe (Pol Roti)

This traditional Sri Lankan coconut roti, known as Pol Roti, is a soft and flavorful flatbread made with coconut, flour, curry leaves, and green chili. Perfect for breakfast, lunch, or dinner, it pairs beautifully with sambols, curries, and chutneys.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 rotis
Course: Bread
Cuisine: Sri Lankan
Calories: 220
Ingredients Method

Ingredients
  

  • 1 cup All purpose flour
  • 1 cup Coconut grated
  • 1 tbsp Coconut oil or butter
  • 2 Green chilli finely sliced
  • 2 Shallots or pearl onions finely sliced
  • 1 sprig Curry leaves finely sliced
  • Water as need
  • 1 tsp Salt to taste

Method
 

Make the Dough
  1. In a large mixing bowl, combine the flour, grated coconut, sliced shallots, green chilies, curry leaves, and salt.
  2. Add the coconut oil and mix until evenly distributed.
  3. Gradually add water, a little at a time, while mixing.
  4. Knead gently until a soft, pliable dough forms.
Shape the Roti
  1. Divide the dough into 4 equal portions.
  2. Roll each portion into a ball.
  3. Flatten each ball into a round disc about ¼ inch thick using your hands or a rolling pin.
Cook the Roti
  1. Heat a skillet, griddle, or flat pan over medium heat.
  2. Cook each roti for about 4–5 minutes per side until golden brown spots appear and the roti is cooked through.
  3. Repeat with the remaining dough.
  4. Serve warm with coconut sambal, katta sambal, fish curry, dhal curry, or other Sri Lankan side dishes.