89% would make again
featured in Trinidadian Roti And Fillings
Get ready to transport your taste buds to the Caribbean with this mouthwatering Trinidadian Roti recipe! This flaky, tender flatbread pairs perfectly with your favorite curry dishes for a meal that's bursting with flavor.
May 05, 2023
for 10 servings
- 8 cups flour (1 kg)
- 8 teaspoons baking soda
- 1 teaspoon salt
- 4 cups water (960 mL)
- ¾ cup ghee (170 g), clarified butter or butter of choice
- oil, for frying
- Calories 622
- Fat 24g
- Carbs 86g
- Fiber 3g
- Sugar 0g
- Protein 11g
Estimated values based on one serving size.
- In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
- Slowly add the water until the mixture forms a dough.
- Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
- Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
- Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
- Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
- On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
- Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
- 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.
- Break up the cooked roti with your hands or serve whole.
- Serve the fried roti with the fillings.