Pol Roti Sri Lankan (Roti cu Nuci de Cocos)
By Chef Sri Lanka (@chef_sri_lanka)
Ingredients
- 400 g AP flour (Volume measurements measured by spoon and level method, into a cup)
- 150 g shredded desiccated coconut (unsweetened. OR Freshly grated coconut (which is better!))
- 1 ¼ tsp sea salt
- 1 medium red onion (Finely chopped (generous ½ cup))
- 3 long, green chili
- 120 mL coconut milk (full fat preferred)
- 120 mL water
Directions
- 1Place the flour, desiccated coconut, salt, onion, and chili in a large bowl. Mix to combine well.
- 2Mix the water and coconut milk in another bowl or jug.
- 3Add the liquid to the flour mixture, a little at a time, while stirring the flour with your fingertips (or with a fork).
- 4After adding about ½ of the liquid, gently stir the mixture. You will have some clumps and dry spots of flour. Drizzle the liquid over the dry parts of the flour, while mixing, to form a dough.
- 5Add 1 or 2 more tbsp of water ONLY if needed. The dough should come together, but still have dry spots on the surface. This is OK.
- 6If you add too much water, sprinkle in a little extra flour and lightly knead it into the dough (don’t over-knead!). Shape the dough into a rough ball.
- 7Cover the dough (or the bowl) with plastic wrap and let the dough rest for at least 4 hours, or up to 12 hours (room temperature is fine). If you want to store the dough for up to 24 hours, then refrigerate it.
- 8The dough should become really soft after it has rested. If it’s very sticky, generously flour the dough and the work surface to prevent it from sticking to your counter.
- 9Transfer the dough to your floured work surface. Cut the dough into 8 wedges. Lightly roll up each section into a rough ball. See pictures in the post.
- 10Take each dough ball and sprinkle some flour on top and on the work surface. Flatten it to a disc, and then roll it out to a circle using a rolling pin. The roti should be about 0.4 - 0.5 cm thick, and about 12 -15 cm (5 - 6 inches) in diameter. Cover the rolled out roti with a cloth napkin or plastic wrap (so that it doesn't dry out), and repeat rolling out all of the dough portions.
- 11Preheat a cast iron skillet or non-stick skillet over medium or medium high heat.
- 12When the pan is heated, transfer a roti onto the skillet and cook for about 2 - 3 minutes, until the bottom starts to develop brown spots.
- 13Flip the roti over and cook the other side for 2 - 3 minutes, until you get brown spots on that side too.
- 14Place the cooked roti on a wire rack to cool down. Repeat with the rest of the roti.
- 15Eat the roti warm or at room temperature.