COPPERRoti recipe
A soft flatbread of flour, water, salt and oil, rested, rolled thin and cooked on a hot griddle, used to wrap curried fillings.
Ingredients
- 500 g all-purpose flour
- 200 ml water
- 1 tsp salt
- 2 tbsp oil
How to make Roti
- Gather ingredients, measuring out 2 cups of all-purpose flour, 1 teaspoon of salt, and 3/4 cup of water.
- In a bowl, mix the flour and salt until combined evenly.
- Gradually add 3/4 cup of water into the mixture while kneading until a smooth, elastic dough forms.
- Cover the dough with a cloth and let it rest for 10 minutes to relax the gluten.
- After resting, divide the dough into 6 equal balls on a clean surface.
- Roll each ball out into a flat circle, about 1/4 inch thick, ensuring even thickness.
- Heat a pan over medium heat until hot, ensuring it’s evenly heated.
- Cook each roti for 1-2 minutes on one side until light brown spots appear.
- Flip the roti and cook for another 1-2 minutes on the other side until brown.
- Brush both sides of the rotis with a little oil while they are still warm.
- Serve warm, stacking the rotis on a plate covered with a cloth.
What is Roti?
Roti is a traditional dish from Saint Vincent and the Grenadines, and takes about 40 minutes from start to finish. It is built around all-purpose flour. The recipe below uses 4 ingredients and is written out step by step.
How long does Roti take?
At 40 minutes it is quicker than 89% of the 586 dishes in Copper's atlas. Copper's atlas has 40 dishes built on all-purpose flour. The method runs to 11 steps, the longest being 10 minutes.
Any tips for making Roti?
Let the dough rest 10 minutes before rolling so the gluten relaxes and each round rolls out evenly without shrinking.
Copper documents Saint Vincent and the Grenadines alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.