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Roshi – Maldivian flatbread recipe | NordMad
Side Dish

Roshi – Maldivian flatbread recipe | NordMad

Thin Maldivian flatbread cooked on a dry pan — daily staple alongside mas huni, curries and soup. Simpler and crispier at the edges than Indian chapati.

TraditionalEverydaySide DishBreakfastVeganVegetarian
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Rate:
35 min total
8 servings
Very Easy

Ingredients

servings
Units

  • Roshi dough

    • 1¼ cup all-purpose flour
    • about 0.4 cup warm water
    • ½ tsp salt
    • 1 tbsp coconut oil (for brushing)

Instructions

  1. 1

    Make the dough

    1. Mix flour and salt in a bowl. Add the warm water gradually and knead until the dough is smooth and pliable (about 5 minutes).
    2. Let the dough rest for 10 minutes covered with a cloth.
    10 min
    Bowl
  2. 2

    Roll out and cook

    1. Divide the dough into 8 equal balls. Roll each ball out thinly on a floured surface to about 15 cm diameter.
    2. Heat a dry pan over high heat. Cook each roshi for about 1 minute per side until golden bubbles form.
    3. Brush lightly with coconut oil while still warm. Stack the breads and serve immediately.
    15 min
    Pan

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Details

Dietary

Allergens

Gluten

Tips

Preparation

  • • The thinner you roll the dough, the more authentic and crispy the roshi will be.

Cooking

  • • Keep the pan really hot — that creates the characteristic golden spots.

Serving

  • • Roshi is served with almost all Maldivian dishes: mas huni, curries, garudhiya and rihaakuru.

Author

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Nordmad

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Author

N

Nordmad