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Sri Lankan Coconut Roti

Sri Lankan Coconut Roti

A quick, pan-fried flatbread perfect for breakfast or dinner, served with sambol or curry.
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Course: Breakfast, Main Course, Side Dish
Cuisine: Sri Lankan
Keyword: Breakfast, high Protien, sri lanka
Prep Time: 10 minutes
Cook Time: 15 minutes
10 minutes
Servings: 3 servings
Calories: 389kcal

Ingredients

  • 200 g all-purpose flour
  • 100 g desiccated grated coconut
  • 3 g salt
  • 100-120 ml warm water
  • 10 g coconut oil
Start Cooking

Instructions

  • In a large bowl, combine flour, grated coconut, and salt.
  • Gradually add warm water, mixing until a soft, non-sticky dough forms.
  • Knead for 2–3 minutes. Cover and let it rest for 15 minutes.
  • Divide the dough into 6 equal balls.
  • Flatten each ball into a disc, about 0.5 cm thick.
  • Heat a skillet or non-stick pan over medium heat and brush with coconut oil.
  • Cook each roti for 2–3 minutes per side, until golden spots appear.
  • Serve warm with lunu miris, dhal curry, or coconut sambol.

Notes

  • You can add chopped onions, green chilies, or curry leaves for a savory version.
  • Use desiccated coconut if fresh is unavailable — just rehydrate it slightly.
  • Best served hot off the pan, but can be reheated on a skillet or toaster.
🧊 Storage:
Wrap cooled rotis in foil and store in the fridge for up to 2 days. Reheat before serving.

Nutrition

Calories: 389kcal | Carbohydrates: 55.7g | Protein: 7.8g | Fat: 15g