News Americas, NEW YORK, NY, Fri. Jan. 11, 2019: Roti has become a popular Caribbean dish and is usually served with curries in many islands. Here’s to trying this bread-like dish this weekend.
3 and a 1/4 cups All Purpose Flour
1/2 tsp. Baking powder
Three tablespoons of oil
A pinch of salt
A rolling pin
A griddle or Tawa
In a bowl add 3 cups of flour, the baking powder, one tablespoon oil and pinch of salt.
Gradually begin adding some of the water – a little at a time – to the dry ingredients and begin kneading into a firm dough.
Sprinkle with a
Set aside and let it rest for about ½ an hour.
Then divide dough into tennis like balls.
Add a bit of flour on the smooth rolling surface to prevent the dough from sticking.
With a rolling pin, roll out each ball roughly to about 6 inches in diameter, ensuring it remains round.
With a brush or your fingers, apply some of the rest of the oil to the entire surface of the dough.
With a knife or your fingers, cut the dough from the top to the center or half way down.
Take one of the cut ends and roll it towards the other cut end.
You will end up with a cone like shaped dough. Tuck the end into the large side.
Set it down on the surface and press it down with your palm.
Once finished, set aside and let them rest for about another 30 minutes or more.
Preheat you griddle or Tawa, whichever you are using.
Set the stove to High
On a floured surface roll out the pieces of dough about the size of your griddle or tawa.
Place on griddle or tawa once it is hot and let first side cook for about 30 seconds.
Using a spatula, flip the roti, and with a brush, apply some cooking oil to the surface.
After applying the oil, immediately flip again and apply oil to the other side.
Let both sides cook evenly, at the end after about 45 seconds total the roti will swell up.
Remove the roti from the pan.
Clap together with both hands or shake in a covered container like a mug to separate the layers and ensure the roti is soft and fluffy.
Serve with any type of curry.