Coconut flatbread with onion
Pol roti is the hearty coconut flatbread that rural Sri Lankans eat for breakfast or an evening meal, cooked on a flat iron pan (thachchi) and torn up with lunu miris, parippu or a spicy potato curry; you'll see it stacked in glass cases in kades from Anuradhapura to Matara. Wheat flour is mixed with lots of freshly grated coconut, finely chopped onion and green chilli, and the dough is patted out thick by hand, so the roti come out chewy, with toasted coconut flecks and a sweet, savoury smell. The common mistake is rolling them thin: pol roti should be a good 1 cm thick and soft inside. Chef's tip: pat each roti out on a banana leaf or oiled baking paper and flip it straight onto the pan; it's too soft and crumbly to lift any other way.
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