Sri Lankan Pol Rotti
This was one of my favourites, especially on a rainy and slightly cold Sri Lankan day. Roti, served with red hot katta sambol warms you up instantly. Normally I stay away from any recipes with flour, as it gets quite messy and sticky, but rotti is one of the easiest you can make with flour. Butter you use in dish keeps flour from sticking to your fingers !
- 4 cups of flour, you can easily use the bread flour, which is widely available at supermarkets. For best results filter this through a sieve.
- 1/2 cup coconut scraped, freshly scraped if available, if not dessicated coconut is fine. Anyway using desiccated coconut is quicker and easier
- 3 teaspoons salt
- 1/2 cup of water , take 1/4 of hot water and mix with 1/4 of cold water to get this.
- 1 medium finely sliced onion
- 4 green chilies finely sliced
- 2 Tablespoons of Butter
How to prepare
- In a large bowl mix flour, coconut, salt, onions, butter, and chilies. Mix thoroughly until pieces of onion and green chilies are coated with flour.
- Add water and mix to a suitable consistency that will not stick to the bowl. Divide the dough in to 8 equal balls.
- Flatten them to get a nice round large roti. You can decide the size of the rotti at this point either by fully flattening to achieve a crispy rotti, or by leaving it thicker.
- Heat a frying pan and add some butter to it. Fry rotties on both sides,
- Heat pan with stove and bake the rotti on it. When one side is baked, turn over to the other side and brown.
Serve with sambol, curry and rice.