If you are on a Maldives vacation, you will, no doubt, find Huni Roshi served at the table for practically every meal.
Huni Roshi is a flat bread, or chapati, made of grated coconut. Coconuts are a main ingredient used in various dishes in the Maldives – a stunning group of islands found in the Indian Ocean.
As a twist to a basic starch staple, this unleavened bread is so versatile, as it can accompany both with sweet or savoury dishes, as well, could be served soft or crispy, thin or thick.
Quick and easy to make, Huni Roshi can be enjoyed as a wrap with just about any filling imaginable (if made thin). It is especially convenient to pack for school lunches or breakfast on the go.
Servings: 2 – 4
- 3 cups all-purpose flour, sifted
- 1 cup freshly grated coconut
- 1-1/2 tsp salt
- 1/2 cup lukewarm water
- 2 tbsp cooking oil
- Flour for dusting
- Place flour, grated coconut, and salt into a large bowl and mix well together.
- Add the oil and mix.
- Slowly add water to the mixture and knead to form a dough.
- Divide the dough evenly into desired portions, making round balls the size of a tennis ball.
- Dust a flat surface with some flour. Place the round dough balls on surface and use a rolling pin to roll out the dough into desired thickness, forming a flat circle.
- In a flat, non-stick skillet, cook the rolled out dough over medium heat, turning once after half a minute. Repeat until both sides have been cooked. To make the roshi crispy, repeat this step over low heat until you reach desired crispness.
Note: No time to crack open a coconut? You can get freshly grated coconut in many Asian and health food grocery stores.