Southern Bread · Crisp Fried Flatbread
Theleli Folhi
🫓
Photo coming soon
It's leavened with yeast and deep-fried until it puffs, rather than left flat on a dry griddle like the roshi eaten with breakfast mas huni — a small technical difference that marks it as distinctly southern.
A yeasted dough is left to rise, rolled into rounds, and deep-fried until golden, crisp at the edges and fluffy inside. It's made specifically to scoop up Addu reha, the pair considered inseparable in Addu home cooking.
Why it's made this way: Frying a leavened dough rather than griddling a flat one gives Addu's table bread a texture built to stand up to a rich, spiced curry, distinguishing it from the plain roshi eaten with breakfast elsewhere in the country.
Roughly what's in it
280kcal
5gprotein
38gcarbs
12gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Maldives
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.