Entree: Maldives – ހުނި ރޮށި ➤ Huni Roshi (Toasted shredded coconut flatbread commonly served with savory fillings or curries)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) fresh grated coconut or unsweetened desiccated coconut rehydrated
- 1 tsp (6 g) salt
- 1 tsp (4 g) sugar
- 3/4 cup (180 ml) warm water (plus more if needed)
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 8 oz (225 g) canned tuna in oil, drained (for filling)
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 1 small tomato, seeded and finely chopped, about 1/2 cup (90 g)
- 1 green chili, finely sliced (adjust to taste)
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) ground turmeric
- 1/4 tsp (1 g) chili powder or cayenne (optional)
- 1 tbsp (15 ml) vegetable oil for filling
- Fresh cilantro or curry leaves for garnish (optional)

Instructions

1. Make the dough: in a large bowl, whisk together the flour, grated coconut, salt, and sugar. Add the warm water and 2 tablespoons oil and mix until a soft, slightly tacky dough forms. Knead briefly (1–2 minutes) on a floured surface until smooth. Cover and let rest 20–30 minutes.
2. Prepare the filling: heat 1 tablespoon oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add turmeric and chili powder and cook 30 seconds. Stir in the chopped tomato and green chili and cook until tomatoes soften, about 4 minutes. Add the drained tuna, break it up gently, and warm through. Finish with lime juice and adjust salt. Remove from heat.
3. Divide dough: divide the rested dough into 8 equal pieces for 4 servings (2 roshi per person). Roll each piece into a ball and flatten slightly.
4. Roll out: on a lightly floured surface, roll each ball into a thin circle about 6–7 inches (15–18 cm) across. If the dough resists, let it rest 5 minutes and try again.
5. Cook: heat a heavy skillet or griddle over medium-high heat. Brush lightly with oil. Cook each roshi 1.5–2 minutes per side, until golden brown spots form and the surface puffs slightly. Transfer to a plate and keep warm covered with a clean towel.
6. Assemble and serve: spoon a portion of the tuna filling onto a warm roshi and fold or roll. Garnish with cilantro or curry leaves if using. Serve immediately with lime wedges or a simple curry on the side.