For us Sri Lankans, one of the most delicious
and basic types of food is the ‘Pol Roti’ or Coconut Roti. A simple food that
is really scrumptious, fulfilling and enjoyed in every household across the
country. It is also probably the most popular type of
roti found on the island.
Originally, it is made with wheat flour, kurakkan
flour and scraped coconut. Chopped green chillies and onion are also sometimes added
to the mixture before cooking. But over time, and maybe for taste reasons, the
basic Pol Roti mix now is made with what we call American Flour or All-Purpose
Flour. These rotis are usually thicker and harder than other types of roti and
are eaten with spicy curries, Lunu Miris (Chilli Sambol) or Pol Sambol (Coconut
Sambol).For the Lunu Miris Recipe - @lunumiris
Mix all the ingredients together until you form a firm ball. Depending on the ingredients you use, you can keep adding water or flour until you achieve the desired consistency. Leave it to rest for at least 10 minutes, but this is optional.
Once the dough has rested, separate it into the desired sized balls. Then place it on a hot tawa/flat pan and bake. Don't keep the heat too high, it may burn. The best way is to bake it on a medium to slow flame until brown marks appear. Flip to the other side and bake.
Once the rotis are done, stack them one on top of the other. This helps to maintain their warmth. Enjoy!
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