Huni Roshi (Huni Roshi)
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Grated coconut — 1 cup (80 g / 3 oz)
- Warm water — 3/4 cup (180 ml / 6 fl oz)
- Salt — 1/2 tsp
- Oil — 1 tsp
Method
- Combine the flour, grated coconut and salt in a bowl.
- Gradually add warm water and the oil, mixing to form a soft, slightly sticky dough.
- Knead for 5–7 minutes until smooth.
- Cover and rest for 20 minutes.
- Divide into 6 balls and roll each into a round about 18 cm (7 in) across, using extra flour to prevent sticking.
- Cook on a hot dry griddle for about 1 minute per side until lightly spotted brown.
Introduction: A soft flatbread enriched with coconut worked directly into the dough, giving a subtly sweet, tender bite.
Cultural Background: Huni roshi (‘coconut roshi’) is a variation on the plain daily bread, made when a slightly richer texture is wanted, often served for special breakfasts or when hosting guests.
Tips: The coconut can make the dough slightly stickier than plain roshi — dust generously with flour while rolling. Serve warm for the best texture, as huni roshi firms up more than plain roshi once cooled.
Variations: Add a tablespoon of sugar to the dough for a lightly sweetened version. Use finely ground coconut for a smoother dough if desired.
Storage: Store cooled huni roshi in an airtight container at room temperature for up to 1 day.
Reheating: Warm briefly on a dry griddle or in a dry pan for 30 seconds per side.
Nutrition: Per serving (approx., 1 roshi): 190 kcal, 4 g protein, 7 g fat, 29 g carbohydrate.
FAQs:
Q: Can I use desiccated coconut?
A: Yes, though it should be lightly rehydrated with a splash of water
Q: Does huni roshi taste sweet?
A: It has a mild natural sweetness from the coconut, but is not a
- Plain flour — 2 cups (250 g / 9 oz)
- Grated coconut — 1 cup (80 g / 3 oz)
- Warm water — 3/4 cup (180 ml / 6 fl oz)
- Salt — 1/2 tsp
- Oil — 1 tsp
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