Roshi (Roshi)
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Warm water — 3/4 cup (180 ml / 6 fl oz)
- Salt — 1/2 tsp
- Oil — 1 tsp
Method
- Combine the flour and salt in a bowl, then gradually add warm water, mixing to form a soft dough.
- Add the oil and knead for 5–7 minutes until smooth and elastic.
- Cover and rest for 20 minutes.
- Divide into 6 equal balls and roll each out thinly into a round about 18 cm (7 in) across.
- Heat a dry griddle over medium-high heat and cook each roshi for about 1 minute per side, until small brown spots appear.
- Stack cooked roshi under a clean cloth to keep them soft.
Introduction: A simple, thin, unleavened flatbread cooked on a dry griddle, the essential daily bread of the Maldives.
Cultural Background: Roshi is eaten at nearly every meal, most famously alongside mas huni for breakfast, and is one of the most fundamental foods in Maldivian cuisine, similar in spirit to South Asian chapati.
Tips: Roll the dough as evenly and thinly as possible for a tender, pliable bread. Keep the griddle hot but not smoking, adjusting heat between batches.
Variations: Some households add a little grated coconut to the dough for extra flavour and softness. Brush lightly with oil after cooking for a richer finish.
Storage: Store cooled roshi wrapped in a cloth or airtight container at room temperature for up to 1 day.
Reheating: Warm briefly on a dry griddle or in a dry pan for 20–30 seconds per side.
Nutrition: Per serving (approx., 1 roshi): 150 kcal, 4 g protein, 2 g fat, 28 g carbohydrate.
FAQs:
Q: Can I make roshi ahead of time?
A: Yes, they keep well for a day and reheat easily on a dry pan.
Q: Is roshi the same as chapati?
A: They are very similar, both being simple unleavened flatbreads,
- Plain flour — 2 cups (250 g / 9 oz)
- Warm water — 3/4 cup (180 ml / 6 fl oz)
- Salt — 1/2 tsp
- Oil — 1 tsp
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