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Roshi & Mashuni

Servings 4
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

For Roshi (Flat Bread)

  • 3 cups all-purpose flour
  • ½ cup vegetable oil
  • 1 tsp salt
  • 2 cups just-boiled water

For Mashuni (Tuna & Coconut Side)

  • 1 cup smoked tuna diced (or 1 can tuna chunks)
  • 1 cup freshly grated coconut
  • 1 scotch bonnet a kind of chilly pepper , finely chopped
  • ½ cup thinly sliced onion
  • ½ cup fresh lemon juice
  • Salt to taste

Instructions

  • In a large bowl, combine the flour, salt, and vegetable oil. Gradually pour in the hot water, stirring with a spoon, until a soft dough forms.
  • Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 10 minutes.
  • Divide the dough into four equal balls. Using a rolling pin, roll each ball into a thin 6-7″ circle, dusting lightly with flour as needed.
  • Heat a dry non-stick pan or griddle over medium heat. Cook each Roshi for about 1-2 minutes per side, until light golden spots appear. Transfer to a plate and keep warm.
  • Meanwhile, in a mixing bowl, mash the sliced onion and chopped scotch bonnet with the lemon juice and a pinch of salt until the onion releases its juices.
  • Add the diced tuna and grated coconut to the bowl, stirring until well combined. Adjust seasoning with more salt or lemon juice as desired.
  • Serve the warm Roshi alongside the mashuni, allowing diners to scoop the tuna-coconut mixture onto each flatbread.

Notes

For the fluffiest Roshi, be sure the water is very hot when you begin kneading, and allow the dough to rest so it becomes more pliable. Mashuni can be made ahead and refrigerated for up to one day; just give it a quick stir and a squeeze of fresh lemon before serving. If you prefer less heat, reduce the Scotch bonnet chilli pepper or remove its seeds. Roshi and Mashuni is an iconic breakfast that represents where the ocean meets land and highlights the Maldives’ bounty — coconut palms and fresh tuna.
Author: Shiruzimath Sameer
Course: Breakfast
Cuisine: Maldivian