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Trinidadian Roti

by Pierce Abernathy featured in Trinidadian Roti And Fillings

Ingredients

for 10 servings

  • 8 cups
    flour (1 kg)
  • 8 teaspoons
    baking soda
  • 1 teaspoon
    salt
  • 4 cups
    water (960 mL)
  • ¾ cup
    ghee, clarified butter or butter of choice (170 g)
  • oil, for frying
    Calories 622
    Fat 24g
    Carbs 86g
    Fiber 3g
    Sugar 0g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
  2. Slowly add the water until the mixture forms a dough.
  3. Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
  4. Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
  5. Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
  6. Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
  7. On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
  8. Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
  9. Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
  10. Break up the cooked roti with your hands or serve whole.
  11. Serve the fried roti with the fillings.
  12. Enjoy!
 

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