coconut & green chilli flatbreads

Pol roti Sri Lanka Makes 6 These soft, bouncy unleavened breads are big on flavour and incredibly easy to make. Grated coconut adds texture as well as milky tenderness to the dough. If you have spare coconut milk to hand, a splash in place of some of the water will give extra richness and delicacy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all the ingredients in a large bowl. Pour in 200ml (7fl oz) water and use a fork or your fingertips to bring everything together. Knead briefly to make a soft and elastic dough that doesn’t stick to the bowl. Add a little extra flour if it is too sticky.

Step 2

Form into a ball and cover with a tea towel. Rest for 30 minutes or more in a warm place.

Step 3

Oil your work surface and rolling pin. Divide the dough into 6 balls and roll each into a circle or elongated oval about 3–4mm (1/8 inch) thick.

Step 4

Heat a frying pan over medium–high heat and cook each roti for about 3 minutes on each side, until blistered in spots. Wrap in a tea towel to keep soft and warm whilst you make the rest.

Step 5

EAT WITH

Step 6

A good partner for curries

Step 7

Or try with the Sri Lankan chilli paste Lunumiris: Grind a chopped red onion with 1 tablespoon chilli flakes, ½ tablespoon Maldive fish, the juice of ½ a lime and salt to taste.