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Roshni & Mashuni (Flat bread w/tuna & coconut)
Ingredients
- For Roshi Flat bread
- 3 cups all-purpose flour
- ½ cup vegetable oil
- 1 tsp salt
- 2 cups hot just boiled water
- For Mashuni Tuna & coconut side
- 1 cup smoked tuna – diced/sliced substitute: 1 can tuna chunks
- 1 cup coconut scraped/grated
- 1 scotch bonnet githeyomirus, finely chopped
- ½ cup onion finely sliced
- ½ cup lemon juice
- Salt to taste
Instructions
- For Roshi (Flat bread)Mix all the Ingredients and gradually add warm water, kneading until you have a dry, smooth dough. (Or, put all the Ingredients into a food processor and knead with the dough hook for about 2 minutes. Take out the dough and knead it a little by hand, mixing in little pieces of dough that did not combine).
- Break the finished dough into golf-ball sized pieces. Smooth the balls, using your hands. Dust each ball with flour, using a rolling pin spread evenly into circles that are about 6-7” in diameter.
- Heat a shallow frying pan. Place Roshi on the pan and flip using a ladle until sides are cooked to your liking.
- For Mashuni (Tuna & coconut side)Squash the onions and scotch bonnet with the lemon juice and salt.
- Add the tuna and mix well.
- Mix in the coconut.
- Serve with Roshi.