Roshi — Print Recipe — The Culinary Codex

A soft, thin unleavened flatbread made from wheat flour and coconut, cooked on a hot griddle until lightly blistered and pliable.

Instructions

1 Combine flour, desiccated coconut, and salt in a bowl. Add coconut oil and rub into the flour with fingertips.
2 Add warm water gradually, kneading to form a smooth, soft dough that is not sticky. Rest the dough ten minutes.
3 Divide dough into six equal balls. Roll each ball very thin on a floured surface into a round disc.
4 Heat a flat griddle or tava over medium-high heat until very hot. Place a roshi on the dry griddle.
5 Cook about one minute per side until light brown spots appear and the bread puffs slightly. Press gently with a cloth.
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.