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!