by: Chef Rajeev Kumar Bansal
History: The recipes I have taken are authentic and old Maldivian recipes- corrected and refined after many trials with my Maldivian cooks.
time: 30 minutes
400 gram Flour
175 gram Coconut, fresh and grated
30 ml Refined oil (vegetable oil)
300 ml Water
Salt to taste
50 gm Flour, for dusting
1. Sieve and season the flour. Knead a soft dough with flour, grated coconut, oil and water.
2. Divide the dough into 5-6 balls and roll out with a roller on a flour dusted surface to 5 mm thickness into a circle.
3. Cook the rolled out Roshis in a medium heated nonstick pan and serve hot.