Pol roti: Sri Lankan coconut flatbread

Ingredients and method

Ingredients

• 300 grams all-purpose flour (about 2 1/2 cups spooned into the cup and leveled), plus a little for handling
• 150 grams moist, finely grated unsweetened coconut, fresh or thawed frozen
• 1/3 cup finely chopped red onion
• 1 small green chile, finely chopped; optional
• 6 fresh or frozen curry leaves, rinsed, dried and finely sliced; optional
• 3/4 teaspoon fine salt
• 1/3 cup water to start, with additional water available
• 1 teaspoon coconut oil or neutral oil for lightly greasing your hands or skillet if needed

Method

1. Combine flour, coconut, onion, chile, optional curry leaves and salt in a bowl. Add the starting water gradually, mixing with your fingertips or a fork. Add more water one tablespoon at a time until you can press the mixture into a soft dough that holds together without smearing like batter.
2. Knead only until the dry flour is incorporated. Cover and rest for about 20 minutes to let the flour hydrate. If preparing farther ahead, refrigerate the dough rather than leaving the moist coconut mixture on the counter for hours. Do not taste raw dough.
3. Divide into 8 pieces. With lightly oiled hands, flatten each between sheets of parchment or on a lightly floured surface into a disc about 1/4 inch thick. Keep the thickness even, including the middle, and cover unshaped portions.
4. Heat a heavy skillet over medium heat. Cook one roti at a time, turning when the underside has browned patches. Continue turning as needed until both surfaces are browned and the center is cooked through. If the outside blackens while the middle is doughy, reduce the heat.
5. Cut open the first roti to check that no sticky raw-flour layer remains. Adjust the heat and thickness for the next pieces; browned spots alone do not prove the center is cooked. Serve warm with parippu or seeni sambol.