By azu  

August 14, 2010

Roshi 5 0 5 0
  • Prep: 30 mins
  • Cook: 20 mins
  • 30 mins

    20 mins

    50 mins

  • Yields: 20 - 25 pieces


3 cups all-purpose flour

½ cup vegetable oil

1 tsp salt

2 cups hot (just boiled) water


1Mix all the ingredients then add warm water gradually, kneading until you have a dry, smooth dough. (OR put all ingredients in a food processor and knead with the dough hook for about 2 minutes. Take out the dough and knead it a little by hand, mixing in little pieces of dough that did not combine.)

2Break the finished dough into golf ball sized pieces.

3Smooth the balls using your hands.

4Dust each ball with flour and using a rolling pin spread evenly into circles that are about 6 -7 inches in diameter.

5Heat a shallow frying pan, place roshi on the pan and flip using a flat ladle until both sides are cooked to your liking.



  1. dilrukshi says:

    really delicious, I tried with mashuni

  2. janifaa says:

    that was awesome. i tried with riha and salads

  3. Richard Miles says:

    Excellent! Worked first time. Wrapped them in a hot, damp towel while cooking the rest.

  4. Madu says:

    I like it with kulimas and Kukulu riya

  5. Fathun says:

    1/2 cup oil made the dough too oily. So I did with 1/3 cup oil and 1 1/2 cup water. And it’s perfect. Thanks for the recipe.

  6. Adam says:

    Do I need to oil the pan?
    Do I use vegetable oil?
    Should the pan be on low medium or high?


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