A layered flatbread filled with a sweet or savory mixture of freshly grated coconut, onion, chili, and smoked tuna, cooked on a hot griddle.
Ingredients
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2 cups flour
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1 tsp salt
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2 tbsp coconut oil
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Warm water
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1 cup freshly grated coconut
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1 small onion, finely diced
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1 green chili, minced
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50g smoked tuna, finely shredded
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Juice of 1 lime
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Salt and pepper
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.