← Nouns Cooking · Caribbean

Ingredients

• 375 g plain flour, plus extra for rolling
• 1 tbsp Baking powder
• ½ tsp Salt
• ½ tsp Sugar
• 240 ml lukewarm water (about)
• 1 tsp Vegetable oil

Method

1. Mix the flour, baking powder, salt and sugar. Add the water gradually and knead for 3–4 min into a soft, smooth dough that does not stick.
2. Rub with the oil, cover and rest for 30 min.
3. Divide into 4 balls and roll each into a round about 20 cm across and 5 mm thick.
4. Heat a tawa or heavy cast-iron pan over medium heat. Cook a roti for 1–2 min, until small bubbles form and the underside has light brown spots, then flip and cook for 1–2 min more.
5. To puff it, hold it with tongs over a gas flame for a few seconds per side, or press the edges with a folded cloth in the pan so it balloons. Wrap in a clean tea towel while you cook the rest.

Tips

• Cut each roti into quarters and split open to stuff with baigan choka, tomato choka or fried aloo.
• Be careful when puffing over the flame: use long tongs.

Sources

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

Alica's Pepperpot CaribbeanPot.com