做法
- 面粉和盐混合。逐渐加入油和温水，揉八分钟成柔软面团。
- 盖上醒三十分钟使面筋松弛。
- 面团分成十二个小球，每个擀成约十八厘米直径的纸薄圆片。
- 宽口不粘锅中、中大火加热一小勺油。
- 每张罗西每面煎六十秒至浅金色并略微鼓起，刷上油。
- 用布盖好保温。早餐配玛斯胡尼，午餐配咖喱食用。
Common questions
Can 马尔代夫罗西薄饼 be made ahead?
马尔代夫罗西薄饼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 马尔代夫罗西薄饼 spicy?
马尔代夫罗西薄饼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 马尔代夫罗西薄饼 vegetarian or gluten-free?
马尔代夫罗西薄饼 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 马尔代夫罗西薄饼 to make at home?
马尔代夫罗西薄饼 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 马尔代夫罗西薄饼 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
罗西是马尔代夫的薄饼——比印度的罗提更薄，且用油在锅中煎制。这道菜是早餐面包，是玛斯胡尼的通用搭档。如今马尔代夫面包房有售，但家庭自制仍是主流。
