Atta Roshi
A simple whole wheat roshi — soft, wholesome, and suited to just about any meal. A few basic ingredients is all it takes, and it sits well beside curries, rihaakuru or whatever else is on the table. Making it from scratch is far less daunting than it sounds. We use Pillsbury Chakki Atta, part of the Pillsbury range we distribute across the Maldives. The flour is finely milled, so the dough turns out soft and pliable — right for roshi, chapati and everyday flatbreads.
Ingredients List
- 120 g Pillsbury Chakki Atta
- ¼ tsp salt
- 7 tbsp water (room temperature)
- 1 tbsp extra Pilsbury Chakki Atta (for rolling the dough)
Step-by-Step Method
- 1
Add 120g Pillsbury Chakki Atta and ¼ tsp salt to a large bowl.
- 2
Gradually add 7 tbsp room temperature water while mixing with your hand until the dough comes together.
- 3
Knead the dough for 3 to 5 minutes, or until it becomes soft and smooth. Shape it into a ball.
- 4
Cover the dough with a damp kitchen towel or tissue and an inverted bowl. Let it rest for 20 to 30 minutes. This helps make the dough softer and easier to roll.
- 5
Knead the dough briefly again, then divide it into 4 equal balls. Dust the work surface and each dough ball with the 1 tbsp extra Pillsbury Chakki Atta as needed, then roll each into a thin circle (around 7-8-inches in diameter).
- 6
Heat a pan over high heat for 1 to 2 minutes. Place one roshi on the pan and cook for 30 to 40 seconds, or until small bubbles begin to appear.
- 7
Flip and cook the other side for another 30 to 40 seconds. Lower the heat if needed to prevent the roshi from browning too quickly.
- 8
Remove from the pan. Repeat for the rest of the roshi. Serve the roshi while warm.