作法
- 大碗中混合麵粉、椰肉、紅洋蔥、綠辣椒、咖哩葉末與鹽，整體應像粗粒麵包屑。
- 加入油與溫水（逐次倒入），手揉5分鐘至麵糰柔軟、略黏、富延展性。視情況再加少許水或粉調整。
- 蓋好醒15分鐘，讓麩質鬆弛。
- 麵糰分成8等份，各壓成直徑約12公分、厚約5公釐的圓餅——斯里蘭卡的pol roti比印度roti來得厚。
- 鐵盤或不沾鍋中火熱乾鍋。一張餅放入乾鍋煎90秒至表面乾燥、底面金黃。
- 翻面，餅面刷少許油再煎90秒。以鏟輕壓——餅應因蒸氣略微膨起。部分斯里蘭卡廚師會最後在明火上翻烤製造焦斑。煎好的餅疊好以布蓋住保溫。配桑波食用，徒手撕著蘸醬。
Common questions
Can 椰絲薄餅（Pol Roti） be made ahead?
椰絲薄餅（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 椰絲薄餅（Pol Roti） spicy?
椰絲薄餅（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 椰絲薄餅（Pol Roti） vegetarian or gluten-free?
椰絲薄餅（Pol Roti） is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰絲薄餅（Pol Roti） to make at home?
椰絲薄餅（Pol Roti） is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 椰絲薄餅（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
Pol roti是斯里蘭卡的主食烤餅——午茶點心、早餐，或隨時可做的快速料理。麵糰中的新鮮椰肉，是它有別於印度或巴基斯坦烤餅的關鍵；少了椰肉，剩下的就只是一張厚薄餅。這道菜有泰米爾與僧伽羅兩派，主要差別在椰肉與麵粉的比例。巴士站旁的pol roti小販會以報紙包一張餅與一抹katta sambol（辣椒洋蔥桑波）販售，便宜又快速的一頓。麵糰未煎前可直接冷凍保存。
