Flatbreads
Coconut Roti
පොල් රොටි
Sri Lanka
A thick unleavened flatbread of flour and scraped coconut cooked on a griddle, eaten with chilli sambol at breakfast.
Original eatfuls sticker artwork
What it is
A closer look at Coconut Roti.
A thick unleavened flatbread of flour and scraped coconut cooked on a griddle, eaten with chilli sambol at breakfast.
What to look for
Know it when you find it.
Dense and slightly chewy, with visible coconut through it. Eaten by tearing and dipping into lunu miris.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Coconut Roti.
Sri Lanka
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Amritsar, India
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Ethiopia
Anebabero
አነባበሮ
A celebratory layered injera dish — sheets of injera stacked on top of one another, each layer smeared with niter kibbeh and berbere. Often baked together and sliced into wedges like a savory layer cake.
Colombia
Arepa
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Boyacá, Colombia
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A sweet arepa from Boyacá, made with cornmeal, panela, and cheese, baked until golden. Slightly sweet and dense, it is a highland breakfast and snack.
Colombia
Arepa de Choclo
An Antioquian arepa made with sweet yellow corn (choclo) and butter, griddled until golden and often topped with melted white cheese. Sweet, soft, and creamy.
Cartagena, Colombia
Arepa de Huevo
A Caribbean-coast specialty: a fried cornmeal arepa split open and stuffed with a raw egg, then fried again until the egg cooks inside. A Cartagena street-food icon.