Weekday mornings need a breakfast you can make without thinking. Pol roti fits: scraped coconut, flour, a little onion and chilli, mixed into a soft dough and cooked on a dry pan. It is filling, it travels well in a lunch box, and it takes well to small additions. Flax seeds are one of the easiest. They toast into the dough as it cooks and leave a light crunch in every bite.

What you need

How to make it

1. Mix the flour, salt and flax seeds in a large bowl.
2. Add the scraped coconut, onion and chilli. Rub them into the flour with your fingertips for about a minute, until the coconut is evenly spread through the mix.
3. Pour in the warm water a little at a time and knead for 3 minutes into a soft, slightly sticky dough. Cover and rest it for 10 minutes.
4. Divide the dough into 6 balls. Flatten each on a lightly floured surface into a round about 3 mm thick and 14 cm across.
5. Heat a dry flat pan or griddle over medium-high heat. Cook each roti for about 2 minutes per side, until golden brown spots appear and the seeds are dry and fragrant.
6. Stack the rotis under a clean cloth to keep them soft. Serve warm.

Yields six rotis, about one teaspoon of flax seeds in each. Best eaten the same morning, with lunu miris, a spoonful of curd or a simple dhal.

Why this recipe works

The coconut keeps the dough tender and adds natural sweetness, so you do not need oil in the dough. The onion and chilli bring the savoury edge that makes pol roti a proper breakfast. The flax seeds add texture, a nutty flavour and a plant source of fibre and omega-3 fats, which you can read more about in this guide to flax seeds and plant omega-3. Nothing here is a cure for anything. It is simply a better-than-average breakfast made from real food.

A note on flax seeds

The US National Center for Complementary and Integrative Health advises against eating raw or unripe flaxseed, because it may contain potentially toxic compounds. That is why this recipe cooks the seeds on a hot griddle rather than stirring them in raw. Keep to a spoonful or two, as in the recipe. If you are pregnant or breastfeeding, have a medical condition or take prescription medication, check with your doctor before adding flax seeds to your routine.

Variations

• Swap half the whole wheat flour for plain flour for a softer, lighter roti.
• Add a few curry leaves and a pinch of cumin to the dough for extra fragrance.
• Skip the chilli for children, or add a little more if you like the heat.
• Make the dough the night before and keep it covered in the fridge. Bring it to room temperature before rolling.

When to eat it

Pol roti works as a weekday breakfast, a lunch-box side or a light dinner with dhal. Two rotis with curd and a piece of fruit make a balanced plate. It is a good food, not a magic one: sleep, movement and a varied diet still do most of the work.

The bottom line

Flax seed pol roti is a 30-minute breakfast made from pantry basics, with a nutty crunch from seeds that cook right on the griddle. If you only have time for the minimum, mix flour, coconut, salt and water, and add the seeds when you can.

Flax Seeds 100g

Whole flax seeds for baking, breakfasts and smoothies.

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Sources and further reading

• Flaxseed and Flaxseed Oil, National Center for Complementary and Integrative Health (NIH).

Written by the Ancient Nutra Wellness Team. The team researches, sources, and tests every ingredient before it earns a place in an Ancient Nutra blend. Questions? Email info@ancientnutra.com or message Ancient Nutra on Instagram.

Medical disclaimer: This article is for educational purposes only and is not medical advice. Statements have not been evaluated by the FDA. Ancient Nutra products are not intended to diagnose, treat, cure, or prevent any disease. Speak with a qualified healthcare provider before starting any new supplement, especially if you take prescription medication or have a medical condition.