Trinidadian Roti (Simple Version)
Traditional Trinidadian roti has truly Indian elements like geera, turmeric and chick peas. But for a simple version that anyone can make at home, try this on for size. Serve and enjoy with your favorite curry filling!
FOR THE DOUGH
- 4 cups unbleached all purpose flour
- 5 tsp. baking powder
- 2 tsp. salt
- 2 tsp. brown sugar
- 2 cups lukewarm water
- 1 tbsp. and 1/4 cup vegetable oil
- 4 tbsp. clarified butter (ghee) or regular butter
- A little flour for dusting
- In a large bowl, combine the flour, baking powder, salt and sugar. Gradually add water to make a soft dough.
- Rub 1 tbsp. oil over dough. Cover with a cloth and set aside for 15-30 minutes to rise.
- Divide the dough into 4 equal pieces. Roll each piece into a ball and using fingers or a rolling pin flatten into a circle. Rub the surface of the dough with ghee or butter and sprinkle with flour.
- Cut dough downwards from middle of the top edge (12 o’clock) to the center of the dough and roll clockwise into a cone. Take the end of the dough and tuck it under the cone. Push the tip of the cone downwards into the dough. Let sit for 30 minutes to rise.
- Heat dry cast-iron skillet or griddle over medium heat until hot.
- Working with one ball of dough at a time and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle about 4 inches across. Keep the remaining dough covered. Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round, making sure that the edges are not thick.
- Lay dough on the griddle.
- Brush 1/2 tablespoon of oil over the surface of the roti and flip with a spatula. Drizzle or brush oil over the other side and flip. Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15 seconds. Turn and repeat on the other side, cook another 15 seconds
- When roti is fully cooked (lightly brown), use a wooden spatula to beat the roti gently from edges to center until the layers separate.
- Remove the roti from the griddle and wrap immediately in a clean, dry cloth.
- Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth.
- Once they are all cooked, leave them wrapped in cloth for 10-15 minutes to become soft and pliable. Serve with your favorite curry!
- Well-wrapped roti will keep in the freezer up to a month. Thaw overnight in the refrigerator and reheat before using.