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[b]This is a staple dish, most people eat roshi for breakfast and dinner . ITs quite easy to make and it doesnt matter if you dont get it as round as the more experiance roshi makers at home does, we always joke whose is the worst hehe[/b]. Sift flour in a large mixing bowl , add big pinch of salt. Make a well in the centre and add oil. Add boiling hot water, add a little at time. Mix with a metal spoon. once you get big clumps , leave it for a while to cool a little. STARt kneading when its cool enough for you to get your hands in. According to my mum, you will get a soft dough if you work on it while its still hot. just dont burn your fingers though . Work the dough around until you get a nice soft dough. You can leave it covered with a damp table cloth till you want to bake it . divide the dough in to 6-8 balls. Roll each dough into a nice , flat roti or chapati. dust a little flour to preventt from sticking . Try and make it as thin as possible Heat a large frying pan or a crepe pan , once its hot, bring it to a medium heat and place a roshi . FLip it over once the top start to rise a little . cook the other side . SERve with dhal curry or any curry. [i]How we eat roshi, most maldivians love shredding the roshi into small pieces using their hands, and puts a few laddles of gravy from the curry and mixing it up. then squeezes a little lime juice before wolfing it down. [/i]