Huni Roshi

Who likes Huni Roshi with some Theluli Rihaakuru or Mas-huni? We surely do and can devour a whole lot of them in one go.

For non-locals reading this, Huni Roshi is a flat bread made with flour and grated coconut; it’s a bit thicker and slightly crispier than Roshi, the usual Maldivian flatbread.

Makes: 3 Huni Roshi

Ingredients:

• 1 ½ cups flour
• ½ cup grated coconut
• 1/3 tsp. salt (or to taste)
• 1 ½ tbsp. oil
• lukewarm water (we used about 20 tbsp.)

Instructions:

1. Sift the flour into a large bowl.
2. Add the salt and the grated coconut and mix well.
3. Add the oil and mix it again.
4. Knead the dough while adding the water gradually. Soft but not sticky is a good place to aim.
5. Divide the dough into equal portions and shape them into balls. We divided ours into three and when we rolled them into balls they resembled the size of a tennis ball.
6. Dust a surface with flour. Place one of the balls on it, flatten it using your fingers, and using your rolling pin, roll it into a circle. Keep them a whole lot thicker than usual Roshi.
7. Heat a pan and place the rolled out Huni Roshi in it. Cook on low to medium heat until the bottom is done to your liking. Then flip and cook until that side is done too. Remove the Huni Roshi from the pan.
8. Repeat steps 6 & 7 until you run out of dough.