A soft, thin unleavened flatbread made from wheat flour and coconut, cooked on a hot griddle until lightly blistered and pliable.
Instructions
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1
Combine flour, desiccated coconut, and salt in a bowl. Add coconut oil and rub into the flour with fingertips.
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2
Add warm water gradually, kneading to form a smooth, soft dough that is not sticky. Rest the dough ten minutes.
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3
Divide dough into six equal balls. Roll each ball very thin on a floured surface into a round disc.
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4
Heat a flat griddle or tava over medium-high heat until very hot. Place a roshi on the dry griddle.
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5
Cook about one minute per side until light brown spots appear and the bread puffs slightly. Press gently with a cloth.
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6
Stack cooked roshi and wrap in a cloth to keep warm and soft. Serve immediately alongside curries and riha.
Did You Know?
Maldivian grandmothers can roll roshi paper-thin and perfectly round without ever using a rolling pin, using only their hands.
The Story Behind Roshi
Roshi is the daily bread of the Maldives, eaten at every meal across all 1,192 islands. Its origins trace to Indian roti, adapted over centuries to include coconut. The skill of making perfect roshi is a point of pride in Maldivian households and is traditionally taught from mother to daughter. Despite the availability of modern bread, roshi remains the preferred accompaniment to fish curries and riha.
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