Pol Roti (Sri Lankan coconut flatbread)

Here is a lovely, crispy-outside, soft-and-chewy-inside pol roti recipe. I could eat these every day and never get sick of them. These are thicker than chapati, but not as thick as naan and less fluffy. Definitely more dense and chewy than naan, but in a good, hearty way. So easy to make and so delicious. 

Pol Roti
Yields approximately 8 rotis

Ingredients

1 cup all-purpose flour

1 cup whole wheat atta flour (or regular whole wheat flour)

1 cup unsweetened, shredded coconut (fresh is best but you can also use frozen fresh or dried)

1 teaspoon salt

1 tablespoon oil/ghee

Lukewarm water, less than 2 cups

Instructions

If using dry coconut, soak it in a small amount of lukewarm water, just enough to rehydrate it. Let soak about 5 minutes. If using frozen coconut, defrost until soft. 

Sift together the two flours and salt. Work the ghee into the flour. Add the coconut; mix. Add the water a little bit at a time, mixing each time after adding water. Go slowly. You don't want the dough to be too wet or shaggy. It should be a solid ball that doesn't stick to your hands much. 

On a floured surface, divide dough into eight or so small balls, about golf ball sized. Heat skillet over medium heat. If you're not using a non-stick pan (e.g. cast iron or stainless steel), add a small amount of oil to the pan. If you're using a non-stick, oil isn't necessary. 

Flatten a ball of dough to about 1/4 in or 1/2 cm thickness. You can flour or wet your hands if the dough is sticking. Place flattened dough on the skillet. Let cook for a few minutes, then flip. Cook on both sides, flipping occasionally. Cook until both sides are golden brown, with a couple of dark spots; about 5-7 minutes total.

Serve with parippu or your favorite curry.