Farm Snack · Crispy Taro Flatbread
Alai Garo Fathafolhi
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Photo coming soon
The dough is made almost entirely from grated taro instead of wheat flour, so this roshi turns out closer to a crisp taro cake than the soft flatbread eaten with breakfast mas huni elsewhere.
Grated taro is worked into a dough and fried thin and crisp, producing a roshi-style flatbread made from root vegetable instead of wheat. It's a Fuvahmulah farm-to-table snack that showcases the island's taro harvest — taro is the island's traditional staple crop — in a form found nowhere else in the country.
Why it's made this way: With taro thriving in Fuvahmulah's lake-fed marshland soil in a way wheat and rice never could locally, islanders adapted their own roshi format around the root vegetable actually growing in their backyards.
Roughly what's in it
180kcal
2gprotein
32gcarbs
5gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Maldives
Part of World of Street Food — 3248 dishes from 118 countries.
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