Caribbean Roti Recipes

ROTI RECIPE

Steps:

• Place the flour, salt and 1tbsp oil in a bowl. Add 150ml warm water and mix to a soft dough. If the mixture feels too dry add a little more water, if too wet add a little flour.
• Turn the dough onto a lightly floured work surface and knead until smooth. Cover with cling film and leave to rest for 10 mins.
• Divide the dough into 6 equal pieces and roll each one out to an 18cm diameter circle.
• Heat a heavy-based frying pan until hot, a little splash of water should spit when the pan is hot. Grease the pan lightly with a little oil and place one roti in the pan. Cook for 1-2 mins until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute. Keep the roti warm in a clean tea towel while cooking the remainder.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.