Hoppers and string hoppers are types of Sri Lankan flat breads. Hoppers are made with fermented coconut milk and rice flour, which is fried in deep wok– shaped pans. For breakfast, an egg is broken into the bread and it poaches as the bread cooks. String hoppers use a similar batter but these are made by pouring the batter through a moving funnel to give long threads of dough. The south Indian version is called appams.