Method
- Combine flour and salt. Add oil and warm water gradually, kneading 8 minutes into a soft dough.
- Cover and rest 30 minutes for the gluten to relax.
- Divide the dough into 12 balls. Roll each into a paper-thin round, about 18cm across.
- Heat 1 tsp oil in a wide non-stick pan over medium-high.
- Cook each roshi 60 seconds per side until pale gold and slightly puffed. Brush with oil.
- Stack under a cloth to keep warm. Serve with mas huni for breakfast or with curry for lunch.
Common questions
Can Maldivian Roshi be made ahead?
Maldivian Roshi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Maldivian Roshi spicy?
Maldivian Roshi as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Maldivian Roshi vegetarian or gluten-free?
Maldivian Roshi is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Maldivian Roshi to make at home?
Maldivian Roshi sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can Maldivian Roshi be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Roshi is the Maldivian flatbread — distinct from Indian roti by being thinner and pan-fried in oil. The dish is breakfast bread, the universal accompaniment to mas huni. Modern Maldivian bakeries sell roshi; home-made is still the standard.
