24.09.2021
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08.09.2021

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Easy stove-top flatbread with a delicious hint of coconut. Based on a recipe for pol roti, the traditional Sri Lankan coconut flatbread. Cook up a batch to serve with jackfruit curry (see previous post), or any other curry you love.

I haven’t had much experience making flatbread, so I am happy to say that this is a really easy one to try. The original recipe uses fresh coconut rather than desiccated, but that is extremely hard to find here so I used The Flavor Bender’s version with coconut milk added for more flavour. With this method the dough rests for a few hours in order for the coconut to absorb a little of the moisture. From what I have read there is no rest needed if using fresh coconut.

This roti is a great accompaniment to a good saucy curry (especially this jackfruit curry), since it’s sturdy enough to be used as a vessel for scooping mouthfuls of yumminess. But to be honest I could also eat it with hummus and salad and next time I plan on trying it as a sweet treat with jam.

The end result of the flatbreads is a little different depending on how thinly they are rolled out. I found I preferred the slightly thicker ones (1/2 cm) to the very thin ones, as they left more of a coconuty aftertaste and stayed a little bit softer.

I must say, I think I’ll be making these quite often!

Sri Lankan Inspired Coconut Flatbread (Pol Roti) with Desiccated Coconut www.thefoodiecorner.gr Photo description: A bowl of jackfruit curry on basmati rice, a few flatbreads at the side of the dish. To the left of the image a plate of more round flatbreads (roti). To the right of the dish a linen napkin and some vintage cutlery.

Ingredients

470 gr all purpose flour

140 gr desiccated coconut (unsweetened!)

1 1/2 tsp salt

120 ml (1/2 cup) coconut milk (from a tin, not the beverage)

120 ml (1/2 cup) + 60 ml (1/4 cup) water

Step 1

Using a whisk, mix the flour, coconut and salt in a bowl so it’s well incorporated.

Step 2

Add the coconut milk and then little by little the 1/2 cup of water to the flour. Mix with your fingers until it comes together into a dough. If it’s very dry (mine was) add the last 1/4 cup of water bit by bit. The dough might be a little moist but that’s fine as the moisture will be absorbed during resting.

Step 3

Shape the dough into a thick disk and wrap in a beeswax wrap. Let it rest for 6-8 hours on the counter (if it’s not too hot in your kitchen) or 10-12 hours in the fridge.

Step 4

Before rolling out the dough let it sit at room temperature for about half an hour (if it was in the fridge). Cut into 8 equal pieces, like you would cut a pizza. Roll each piece into a ball and then, with a rolling pin, flatten into a 1/2 centimetre-thick pancake-like round. Stack the rounds on a plate as you roll them out, covering with a damp towel or damp piece of kitchen paper.

Step 5

Heat a non stick pan over high heat. Without adding any fat (oil etc), put a flatbread onto the pan and cook for about 2-3 minutes or until it starts to get brown spots. It will also harden a little as it cooks. Flip it over and continue for another 2-3 minutes. When done it will have brown spots on both sides and won’t be very bendy. Transfer to a plate and continue with the rest. You might need to turn the heat down to medium high if they start to brown too quickly during cooking.

Step 6

Serve warm or at room temperature.

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2 Comments

  • Reply
    Eha
    09/09/2021

    *smile* I live on flatbreads but must admit to usually buying them . . . they are so popular in Australia that every supermarket offers dozens of kinds ! But I do make my own at times . . . so far have not included coconut in any form . . . so shall definitely try . . .pretty simple as far as both ingredients and method are concerned . . . thanks !!

    • Reply
      09/09/2021

      I also buy various types of flatbread or pita bread very often, it’s the most convenient and therefore logical thing to do haha! Once in a while though it’s nice to make things from scratch. Hope you like the coconut!