Chicken And Cheese Roti

Jump to Recipe

After making the best Sri Lankan Roti I’ve ever had (seriously, cop that recipe because you will love it) in Ella, I’ve decided to get a bit creative with fillings. After I checked into our guesthouse in Mirissa, I decided to give making a stuffed chicken and cheese roti a shot.

The only difference in the roti recipe for this one, and the signature Sri Lankan Roti, is that I’ve omitted the sugar with this one. This is because I did not want the dough to rise much during the frying, as the fillings would get squeezed out.

sri lankan roti
Sri Lankan Roti dough from my first foray into roti making

In fact, with this chicken and cheese roti I stretched out the dough super thin and folded it over almost like a Mexican quesadilla. Simple, yet delicious. I used Edam (Swiss) cheese, and the chicken breast was simply boiled and shredded. I could have spruced it up a bit with a more flavorful cheese, as well as shredded a rotisserie chicken, but being in Mirissa, my options were limited.

chicken and cheese roti

Chicken And Cheese Roti

An alteration to my basic Sri Lankan Roti, this chicken and cheese roti is quite similar to a Mexican quesadilla. Get creative with the fillings, as there are so many options to make.
No ratings yet
Print Pin Rate
Course: Bread, Breakfast, Snack
Cuisine: Sri Lankan
Keyword: Chicken And Cheese Roti, Roti, Sri Lankan Roti
Prep Time: 5 minutes
Cook Time: 10 minutes
Proofing TIme: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Cost: $2


  • Griddle
  • grater
  • rolling pin
  • spatula


  • 300 grams AP Flour
  • 1 cup Coconut freshly grated
  • 3 tbsp Vegetable Oil
  • 2 tsp Salt
  • 1 Chicken Breast shredded
  • 100 grams Edam freshly grated


  • In a bowl mix together the flour, coconut, oil, and salt, along with a cup of water.
  • Knead dough for about 10 minutes, or until stretchy and pliable. Place in bowl and cover with a wet cloth. Allow to proof for 1 hour. (While this is happening, you can boil and shred the chicken breast and grate the cheese)
  • Divide the dough into quarters and roll between your palms until smooth.
  • Using a rolling pin, roll out the dough into a thin sheet about 12 inches in diameter. We are making this one a lot thinner than the first recipe, since we will be folding it over.
  • On a hot griddle add the rolled out dough and let cook for 2-3 minutes, or until you see some brown spots starting. Flip it over, add 1/4 of the cheese and 1/4 of the shredded chicken and let cook for another minute or two, so the other side is beginning to brown. Fold in half and press down with a spatula. Serve immediately
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.