Roti recipe
A great side to curries, this round flatbread is soft and pillowy. The traditional cooking process requires equipment that’s not in your everyday kitchen so this is an easy alternative that can be cooked at home in a simple frying pan.
This recipe makes six roti.
Ingredients
- 650 g plain flour, plus extra for dusting
- 3 tsp baking powder
- 0.2 tsp salt
- 400 ml water
- 100 ml vegetable oil
- 1 tbsp melted butter, plus extra for brushing
- 22.9 oz plain flour, plus extra for dusting
- 3 tsp baking powder
- 0.2 tsp salt
- 14.1 fl oz water
- 3.5 fl oz vegetable oil
- 1 tbsp melted butter, plus extra for brushing
- 22.9 oz plain flour, plus extra for dusting
- 3 tsp baking powder
- 0.2 tsp salt
- 1.7 cups water
- 0.4 cup vegetable oil
- 1 tbsp melted butter, plus extra for brushing
Details
- Cuisine: Caribbean
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Mix the flour, baking powder and salt together in a mixing bowl and add the water a little at a time until the mixture comes together in a soft dough. Knead into a ball and let it sit for 15 minutes.
- Dust your work surface with flour, spread the dough out into a medium-sized thick sausage shape, and cut into 6 evenly-sized pieces.
- Flatten out one piece into a small circle, dust with flour and then, using a rolling pin, roll out into a round as thinly as possible (about 1–2mm) without splitting or tearing the dough. Do this with each piece of dough. Place on a plate covered with damp kitchen paper.
- Mix the oil and the tbsp of melted butter together. Lightly coat a frying pan with this oil mixture and place over a high heat.
- Once hot, turn down to a medium–high heat and place a roti in the pan. Cook for 30 seconds or until you see bubbles form on the surface, then turn over the roti and cook on the second side for a further 30 seconds.
- Pat the roti down slightly and keep flipping it over, from one side to the other, brushing with the melted butter. Continue until the roti starts to take on some colour.
This recipe is from Original Flava: Caribbean Recipes from Home by Craig and Shaun McAnuff. Published 22nd August by Bloomsbury, £22. Photography by Matt Russell.
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