Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature before rolling.
BREAKFAST
Maldivian Tuna and Coconut Flatbread (Rosshi)
This traditional Maldivian flatbread, known as Rosshi, is a simple yet flavorful breakfast. It features a savory filling of flaked tuna and fresh coconut, encased in a soft, chewy flatbread. Enjoy it warm for a taste of the Maldives.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the all-purpose flour and 1/2 teaspoon salt. Gradually add the warm water, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Cover and let rest for 10 minutes.
02
While the dough rests, prepare the filling. In a separate bowl, combine the drained and flaked tuna, freshly grated coconut, finely chopped onion, and optional red chili flakes. Mix well.
03
Divide the dough into 4 equal portions. Roll each portion into a thin circle, about 6 inches in diameter.
04
Place a quarter of the tuna and coconut filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal, creating a crescent-shaped flatbread.
05
Heat 1 tablespoon of vegetable oil in a non-stick skillet or griddle over medium heat. Cook each flatbread for 3-4 minutes per side, or until golden brown and cooked through.
06
Serve the Maldivian Tuna and Coconut Flatbread (Rosshi) warm.
About This Recipe
This traditional Maldivian flatbread, known as Rosshi, is a simple yet flavorful breakfast. It features a savory filling of flaked tuna and fresh coconut, encased in a soft, chewy flatbread. Enjoy it warm for a taste of the Maldives.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly toast the grated coconut before adding it to the filling. You can also add a pinch of turmeric to the dough for a subtle color and earthy note.
Easy Substitutions
If fresh grated coconut is unavailable, unsweetened shredded coconut can be rehydrated with a little warm water. Canned salmon can be used instead of tuna for a different flavor profile.
Storage & Reheating
Store leftover Rosshi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry skillet over medium-low heat until warmed through.
Serving Suggestions
Serve Rosshi with a side of Maldivian chili paste (garudhiya mirus) for an authentic kick. It also pairs well with a simple green salad or a cup of black tea.
Common Mistakes
Over-kneading the dough can make it tough; aim for smooth and elastic, not overly stiff. Overfilling the flatbreads can cause them to burst during cooking, so use a moderate amount of filling. Cooking on too high heat will burn the outside before the inside is cooked, so maintain medium heat.
Frequently Asked Questions
What kind of tuna should I use?
Tuna in oil is preferred for its moisture and flavor, but tuna in water can also be used if drained very well.
Can I freeze Rosshi?
Yes, you can freeze uncooked, filled Rosshi by placing them on a baking sheet until firm, then transferring to a freezer-safe bag. Cook from frozen on a lightly oiled skillet over medium-low heat, increasing cooking time as needed.
MORE TO KNOW
Rosshi is a staple in Maldivian cuisine, often enjoyed for breakfast or as a snack. The key to a good Rosshi is a soft, pliable dough and a flavorful, moist filling. Don't overfill the flatbreads, as this can make them difficult to seal and cook evenly. The slight chewiness of the flatbread combined with the savory, aromatic filling creates a truly satisfying experience.
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