89% would make again
featured in Trinidadian Roti And Fillings
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.