Pol Potti

Pol Potti

Coconut flatbread

Coconut adds sweetness and texture to flatbreads spiked with green chilli. They’re quick to make and go wonderfully with a sambol or a hot curry. Don’t worry if you’ve never made bread before – they are very easy.

• 600g (1lb 5oz/51/3 cups) self-raising (self-rising) flour
• 100g desiccated (shredded) coconut
• /2 medium onion, finely chopped
• 3 green chillies, deseeded and finely chopped
• 1 tsp salt
• 2 tbsp oil (plus 1 tbsp for greasing palms)
• 250ml (9 fl oz/generous 1 cup) water
  
  

1. Put all the ingredients except the water in a large bowl. Mix the ingredients together by hand, adding the water little by little as you go. Gradually bring everything together, kneading the dough until it forms a ball. Set aside to rest for 15 minutes.
2. Grease your palms and fingers with oil and divide the dough into eight equal portions, then shape these portions into balls. One at a time on a plate, flatten the dough balls into 1.5cm (1/2-inch) thick discs.
3. Heat up a dry flat griddle or frying pan (skillet) on a medium heat, then cook one or two rotti at a time, for about 5 minutes on each side, until golden. Remove from the pan and pile them up as you continue cooking the rest of the rotti.
4. Serve warm with Lunu Sambol, Seeni Sambol, Kukul Mas Mirisata, Koli Kari or Elumas