How to make 'proper' Caribbean Roti

How to make 'proper' Caribbean Roti - Brown Wooden Bridge

Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them into an insulated box and sell them on the street for a few dollars (ec). The wrapper that these delicious and filling snacks is what makes them so fantastic. Light, and almost translucent, they somehow manage to contain the spicy/curried contents even whilst the eater devours it. Now, we can argue about what is truly a Roti, flat beads etc... but I am not interested in that, I want to know how (and what type of flour to use) to make the covering for what is considered to be a Caribbean Roti. PS: The best ones always seem to come from Grenada.

Wikipedia has this, but somehow it is not quite right for what I want. I have tried looking into rice wraps, not quite the same as they are more Asian. Please help...

curryflatbreadsnacks


Best Answer

Your question intrigued me and I'm curious to know what these rotis are like. I make rotis often and have for a number of decades but I learned how originally from a Punjabi family. I don't really make them the same way as I've developed my own method over time. I use a mix of white flour, whole wheat and soy flour with a handful of wheat germ added. I don't butter mine when finished cooking either. My rotis are soft and hold up well as I also use them as a wrap instead of tortillas or pita bread. So I'm thinking a certain difference in flours can affect how they hold up for wraps.

I did some searching online and found a recipe for Caribbean wraps and filling that's supposed to come from Trinidad. Looking over different Caribbean roti recipes, one thing I noticed is they all have baking powder in them. I've never used it myself for rotis so perhaps that also affects how they turn out. The recipe link I'll give also adds a pinch of yeast that might help. All I can suggest is to try a small batch and see how they turn out.

Here's the recipe link. The part for rotis is at the bottom of the recipe.Trini Roti recipe



Pictures about "How to make 'proper' Caribbean Roti"

How to make 'proper' Caribbean Roti - Parked Boat
How to make 'proper' Caribbean Roti - Red Hammock Tied Between Two Trees
How to make 'proper' Caribbean Roti - House on Body of Water


What is Caribbean roti made of?

The Caribbean style of roti is made with wheat flour, baking powder, salt and water. Some recipes also include ghee or butter.

How do you make soft and fluffy roti?

Notes
  • Knead the dough well, it should be not too hard and not too soft/sticky.
  • Let the dough rest covered with a damp cloth for 15-30 minutes, so the gluten is released and it becomes more pliable.
  • Roll the dough with soft hands, applying equal pressure on all sides.
  • Apply ghee or oil to keep the rotis soft for longer.


    • What is Trinidad roti made of?

    Roti (wrap)A goat and potato rotiAlternative namesRotiPlace of originTrinidad and TobagoCreated bySackina KaramathMain ingredientsPotatoes, meat (chicken, duck, goat, beef, conch or shrimp)3 more rows

    What is Trinidad roti?

    One day I could be making a French Rillette, the next a West Indian style curry Trini Roti from the deepest regions of the Caribbean. Roti is street food, the West Indian answer to the sandwich, unleavened flatbread filled with a savory curry stew, also known as a 'wrap roti'.


    How To Make a Paper Fortune Teller - EASY Origami



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Pixabay, Asad Photo Maldives, Asad Photo Maldives, Asad Photo Maldives

    Related Questions