(This venue is closed.) Many of the best-known varieties of roti are made from a wheat-based dough that's stretched gossamer thin, then folded and refolded into a bread of many flaky layers. Sometimes it's wrapped around a filling, sometimes it's torn and swiped through a curry. Sri Lankan pol roti are generally stiffer; these three ($3.50) were about the size and shape of air-hockey pucks. Their defining ingredient is grated coconut, or pol, which adds calories enough to make this a light meal in itself. Also shown: katta sambol, the traditional condiment, featuring onion, fish, and chilli pepper.
Lak Bojun
324 Victory Blvd. (near Cebra Ave.), Tompkinsville, Staten Island
347-466-5338
