Sri Lankan Roti

This delightful Sri Lankan Roti recipe is as authentic as it is tasty. Perfect
hot off the pan with some butter or chili spread.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Proofing
1 hour

Total Time
1 hour, 20 minutes

Side Dish Breakfast Bread Snack

Sri Lankan

Roti Sri Lankan Roti

🧂 Ingredients

300 grams AP Flour
1 cup Coconut

freshly grated (about 1/2 of a coconut). If using packaged coconut, soak in cold water for about 5 minutes to add back some moisture.
3 tbsp Vegetable Oil
2 tsp Salt
3 tsp Palm Sugar

or regular brown sugar will do.

1 Mix all ingredients together, then add 1 cup of
water, and then possibly another half cup of water.
2 Knead into dough for about 10 minutes.
3 Place the dough into a bowl or pot and cover with a wet cloth. Allow to proof
for 1 hour (or up to two max).
4 Divide the dough into quarters and roll each quarter into a smooth ball. You can
use some vegetable oil to grease the balls and make them smoother.
5 Roll the balls out into 6-8 inch rounds. The thinner you roll them the more
crispy they will get. I like the 6 inch size more because there is a bit of chew
to the bread.
6 Heat a skillet on a medium low flame. Place on the rolled out roti dough and
cook for two minutes, then flip, and cook for another two minutes. Total cooking
time is 8-10 minutes, flipping every 2 minutes.
7 Serve hot with butter or jam or chili sambal.