Roti is one of the Caribbean’s most famous culinary export whether you call it Roti like in Guyana and Jamaica, Paratha Roti or Buss-Up-Shut as they do in Trinidad. The secret to making good Roti and Roti dough is practice and portioning correctly but check out 12 Tips to Make Roti, to find some tips to boost your Roti making skills.
At a glance, making roti is quite simple. It is a circle of flatbread with a texture that is fluffier than a tortilla and softer than Pita Bread. Roti is a staple bread in the Caribbean and is eaten for breakfast, lunch or dinner. Roti arrived in the Caribean and West Indies in the late 1830’s from India with the arrival of Indian sugarcane workers in Guyana in 1838 and other parts of the Caribbean in the late 1830’s. However, the Caribbean and West Indies has adapted the Roti to its own unique culinary style. It is an art form. Dhal Puri, Paratha and Sada Roti are the most readily available styles of Roti in the Caribbean. These Roits are often eaten with curries and vegetables. You can eat it like a burrito by wrapping the roti around the curry or vegetables or using pieces of Roti to scoop curry into your mouth. Enjoy!
- 8 Cups Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 2 to 2 1/2 Cups Water
- 1 cup Vegetable oil and/or Ghee
- Step 1 Combine flour, baking powder and salt into a large mixing bowl.
- Step 2 Slowly add water and mix to form a soft dough, adding a little extra water, if necessary.
- Step 3 Knead dough until elastic. Cover and let rest for 1 hour.
- Step 4 Divide dough into 8 equal parts and shape into smooth balls.
- Step 5 On a floured surface, roll out one dough ball into a circle of 5-6 inches in diameter.
- Step 6 Place a teaspoon of oil or ghee in the middle of circle and spread with a pastry brush to the edges.
- Step 7 There are two methods to shaping this roti either into a circle or square. For the circle: cut a line from the middle of the circle to the edge. Lift the cut edge and begin to roll it clockwise into a cone shape. When you have reached nearly the end, lift the cone, and firmly press into the base forming a circle. Place dough on a plate. Continue with remaining dough until you have eight oiled circled. Rest 20 minutes.
- Step 8 Alternative method is the square. Fold one edge to the middle, then fold the opposite edge over the folded flap to the other edge. repeat with the other tow sides to form a square. Rest 20 minutes.
- Step 9 Flour work surface. Heat a flat pan or griddle over medium heat. Flatten a ball of oiled dough and roll out to form a circle about 1/8 inch thick and 7 inches in diameter. If you have the square, roll out to the same dimensions.
- Step 10 Place on hot griddle an cook 2 minutes.
- Step 11 Turn the roti and brush a teaspoon of oil over the entire surface. Turn over and repeat with oil.
- Step 12 Cook both sides until golden brown.
- Step 13 After each roti cooks, place it folded in two on a clean paper or cotton towel on the plate. Pick up roti in towel, holding the two edges and clap it using both hands to separate the layers. You can also place in a covered plastic pitcher and shake
- Step 14 vigorously for 30 seconds to separate.
- Step 15 Keep warm and serve hot. Pairs well with Dhal, curries and veggies.