Basics
Roshi (Maldivian flatbread)
- Preparation time
- 30 min
- Servings
- 6 flatbreads
Ingredients
6 flatbreads
- Flour — to buy300 g
- Water — to buy180 ml (warm)
- Salt — to buy1 tsp
- Neutral oil — to buy1 tbsp
Preparation
Pour the flour and salt into a large bowl and mix.
Add the oil, then pour in the warm water little by little, mixing by hand until you get a soft dough that holds together.
Knead the dough on a floured surface for 8 minutes, until smooth and elastic.
Shape into a ball, cover with a damp cloth and let rest for 20 minutes at room temperature: the gluten relaxes, which makes the roshis easier to roll out.
Divide the dough into 6 equal portions. Roll out each portion into a thin disc, about 2-3 mm thick.
Heat a dry frying pan (no fat) over high heat.
Cook each roshi for 1 to 2 minutes per side, until golden spots appear and the bread puffs up slightly in places.
Stack the cooked roshis under a cloth to keep them soft and warm until serving.