Huni RoshiCoconut Flatbread
A soft, pan-cooked flatbread served across the Maldives with breakfast relishes and curries. Grated coconut in the dough gives it a delicate sweetness and a tender bite.
Prep
25m
Cook
20m
Serves
4
Regional versions
Compare how this dish changes by country.
- Sri Lanka
- Maldives
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 400gAll-Purpose Flour
- 100gCoconut Meat (finely grated)
- 6gSalt
- 240mlWater
- 20mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour, coconut meat, and salt in a large bowl.
- 02
Add the water little by little and knead until you have a smooth, soft dough.
- 03
Cover the dough and let it rest for 15 minutes so it relaxes.
- 04
Divide the dough into equal pieces and roll each piece into a thin round.
- 05
Heat a skillet over medium-high heat to about 200°C (400°F) and lightly brush it with coconut oil.
- 06
Cook each flatbread until brown spots form on both sides and the bread is cooked through, adjusting the heat as needed so it does not burn.
- 07
Wrap the cooked flatbreads in a clean towel to keep them soft until serving.
Ratings & Reviews
Log in to rate and review this recipe.