← Nouns Cooking · Caribbean

Ingredients

• 500 g plain flour, plus extra for dusting
• 3 tsp Baking powder
• ½ tsp Salt
• 330 ml water (about)
• 1 tbsp Vegetable oil, for the dough
• 60 g Butter, melted
• 4 tbsp neutral oil, mixed with the melted butter

Method

1. Mix the flour, baking powder and salt, then add the water gradually and knead into a soft, smooth dough. Knead in 1 tbsp oil, cover and rest for 30 min.
2. Divide into 6 balls. Roll one into a thin 30 cm circle, brush with the butter-oil mix and dust with flour. Cut from the centre to the edge, then roll it up from the cut edge into a cone. Tuck the point in, press the cone down into a ball and repeat. Rest for 15 min.
3. Heat a tawa or large flat pan over medium heat. Roll a ball out into a thin 30 cm circle.
4. Cook for 1 minute, flip, brush with the butter-oil mix, flip again and brush the other side. Keep turning every 30 seconds until both sides have golden spots, about 3 min in all.
5. Lift the roti off the heat and, wearing an oven glove, clap it between your hands or beat it with two wooden spatulas until the layers break into soft, flaky shreds.
6. Wrap in a clean tea towel to keep warm while you cook the rest. Serve with curry.

Tips

• Resting the coiled dough is what creates the flaky layers, so do not skip it.
• Use ghee instead of butter for a richer, more traditional flavour.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Simply Trini Cooking