做法
- 大碗中把面粉、椰丝、紫洋葱末、青辣椒末、咖喱叶碎和盐拌匀。混合物看起来像粗面包屑。
- 加入油和温水,逐步揉面 5 分钟,直到面团柔软、略带黏感、有韧性。视情况补一汤匙水或面粉。
- 盖好醒 15 分钟,让面筋松弛。
- 把面团分成 8 等份,每份压成约 12 厘米直径、5 毫米厚的饼——斯里兰卡椰丝薄饼比印度饼厚。
- 平底锅中火干烧。把饼放入干锅煎 90 秒,直到表面变干,底面浅金。
- 翻面,顶部刷一层薄油,再煎 90 秒。用锅铲轻压——饼会被里面的蒸汽轻微鼓起。一些斯里兰卡厨子最后会在明火上短暂烤几下做出焦斑。煎好后用布盖住保温。配辣酱徒手撕开蘸食。
Common questions
Can 椰丝薄饼(Pol Roti) be made ahead?
椰丝薄饼(Pol Roti) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 椰丝薄饼(Pol Roti) spicy?
椰丝薄饼(Pol Roti) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 椰丝薄饼(Pol Roti) vegetarian or gluten-free?
椰丝薄饼(Pol Roti) is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰丝薄饼(Pol Roti) to make at home?
椰丝薄饼(Pol Roti) is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 椰丝薄饼(Pol Roti) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
椰丝薄饼是斯里兰卡的常驻饼——下午茶、早餐、或随时一顿快餐。面团里的新鲜椰丝是它与印度或巴基斯坦薄饼的根本区别;少了椰丝就只是张厚饼。它有泰米尔与僧伽罗两种版本,椰丝与面粉比例略有不同。汽车站旁的小贩卖的椰丝薄饼,常常涂上一层 katta sambol(辣椒洋葱酱)再用旧报纸包起——便宜又果腹的完美组合。生面团冷冻保存效果极佳。
