Masroshi with Jungle Jack
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
10-12 flatbreads
Prep Time
25 minutes
Cook Time
20 minutes
A delicious, flaky Maldivian flatbread filled with a savoury blend of Jungle Jack and coconut, these Masroshi are packed with aromatic spices and a hint of warmth from curry leaves. Perfect as a snack, side, or even a light meal, they’re best enjoyed fresh off the pan.
Ingredients
Filling
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10 curry leaves (fresh or dried), finely chopped, or 1 tbsp curry powder
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2 cm piece fresh root ginger, peeled and finely grated
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2 garlic cloves, finely chopped
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1 small onion, finely chopped
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200g Jungle Jack
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100g freshly grated coconut
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1 tbsp oil
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1 small chili (optional), finely chopped
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Salt, to taste
Dough
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500g plain flour, sifted, plus extra for rolling
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2 tsp sea salt
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100ml vegetable oil
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170ml warm water
Directions
Prepare the Filling
Heat 1 tbsp oil in a large skillet over medium-high heat.
Stir-fry the curry leaves, ginger, garlic, and onion for 3-5 minutes until softened.
Add chili and salt to taste.
Mix in the Jungle Jack, breaking up any large clumps, and stir-fry for another 5 minutes.
Stir in the grated coconut, mix well, and remove from heat. Allow to cool.
Prepare the Dough
In a bowl, mix the sifted flour and salt.
Create a well in the center and pour in the oil. Using your fingertips, mix until a breadcrumb-like texture forms.
Gradually add warm water, mixing continuously until a dough forms. Adjust with a little more flour or water if needed.
Knead gently on a floured surface for 1-2 minutes until smooth.
Divide into 10-12 equal-sized balls.
Assemble the Flatbreads
Flatten one dough ball in the palm of your hand to create a cup shape.
Place a spoonful of the filling in the center and seal the edges, pinching the top to secure.
Repeat with the rest.
On a lightly floured surface, roll each filled dough ball into a circular shape (about 5 cm in diameter).
Cook the Flatbreads
Heat a large, dry non-stick frying pan over medium heat.
Place a flatbread on the pan and cook for 3 minutes per side until golden-brown specks appear.
Repeat with the remaining flatbreads. Serve warm.