Go Back

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.
Author: Shiru