Campfire Cast-Iron Sri Lankan Coconut Roti with Spiced Egg

In a large bowl, combine the flour, grated coconut, and salt, rubbing the coconut through the flour with your fingers until evenly distributed.

Serves 4

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 1/2 cups freshly grated or desiccated coconut
• 3/4 cup warm water, as needed
• 1 teaspoon salt
• 2 tablespoons coconut oil, for the griddle
• 4 large eggs
• 1 small red onion, finely chopped
• 2 green chilies, finely sliced (optional)
• 1 teaspoon black pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon chopped fresh curry leaves or cilantro
• Lime wedges and coconut sambol, to serve

Instructions

1. In a large bowl, combine the flour, grated coconut, and salt, rubbing the coconut through the flour with your fingers until evenly distributed.
2. Add the warm water a little at a time, mixing until a soft, slightly sticky dough forms; knead for 2 minutes, then divide into 4 balls and let rest 10 minutes.
3. On a floured surface, pat or roll each ball into a round about 1/2 inch thick, keeping the edges slightly thicker.
4. Set a cast-iron griddle over the campfire grate or hot coals and let it heat until a drop of water sizzles instantly.
5. Brush the griddle with coconut oil and cook each roti 3 to 4 minutes per side, until golden brown blisters form and the coconut smells toasty.
6. Whisk the eggs with the red onion, green chilies, black pepper, turmeric, and curry leaves; season with a pinch of salt.
7. Push the roti to a cooler edge of the griddle, add a little more oil to the hot center, and pour in the egg mixture, scrambling gently until just set.
8. Split or top each warm roti with the spiced egg, squeeze over fresh lime, and add a spoonful of coconut sambol.
9. Serve straight from the fire while the roti is hot and pliable, with extra lime on the side.
10. Pol roti is the workhorse breakfast of Sri Lankan kitchens, where fresh coconut is scraped daily and griddled flatbreads anchor the morning table. Cooking it over a campfire brings the recipe back to its rustic roots, the cast iron and open flame lending a smoky char that a stovetop can never quite match on a summer camping morning.

Nutrition (estimated, per serving)

• Calories: 420 kcal
• Protein: 13g
• Fat: 20g
• Carbohydrates: 48g
• Fiber: 5g
• Sugar: 3g
• Sodium: 640mg