A layered flatbread filled with a sweet or savory mixture of freshly grated coconut, onion, chili, and smoked tuna, cooked on a hot griddle.
Instructions
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1
Make roshi dough: mix flour, salt, and coconut oil. Add warm water to form a soft, pliable dough. Rest ten minutes.
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2
Prepare filling: mix grated coconut, onion, chili, shredded smoked tuna, lime juice, salt, and pepper.
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3
Divide dough into eight balls. Roll two balls into thin circles. Spread filling on one and top with the other.
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4
Press edges to seal and gently roll the stuffed roshi a bit thinner, being careful not to break the seal.
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5
Cook on a hot griddle two to three minutes per side until golden spots appear and the bread is cooked through.
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6
Serve hot, torn into pieces to dip into curries and riha, or enjoy on its own with a cup of sweet black tea.
Did You Know?
The art of making Huni Roshi so thin that the coconut filling is visible through the dough is a mark of a skilled Maldivian cook.
The Story Behind Huni Roshi
Huni Roshi evolved from the basic roshi by stuffing it with the islands' most abundant ingredients: coconut and smoked fish. This stuffed flatbread became a breakfast staple across the atolls, providing sustained energy for fishermen heading out before dawn. The dish showcases the Maldivian talent for creating satisfying meals from minimal ingredients, turning simple flour and coconut into something far greater than the sum of its parts.
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