West Indian-Style Roti (Flatbread)

Roti flatbread

The Spruce

 

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 10 portions (10 servings)
Nutritional Guidelines (per serving)
65 Calories
4g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 10 portions (10 servings)
Amount per serving
Calories 65
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 141mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Suriname and Guyana. Roti is an Indian flatbread—it is a simple dough that is rolled out into a circle and cooked on a hot griddle. It can be stuffed with potatoes or lentils before it's cooked (dhalpuri), used as a wrap, or simply served on the side of a plate of curry or dhal to help soak up all of the delicious sauce. These roti are thin, soft and pliable, and can be made with white or wheat flour.

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Ingredients

  • 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
  • 2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)
  • 1 cup warm water
  • Optional: melted butter

Steps to Make It

  1. Gather the ingredients.

    West Indian-Style Roti Flatbread ingredients
  2. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  3. Add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  4. Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft, but not sticky enough to adhere to your hands or the counter.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  5. Let dough rest for 10 minutes, covered with a damp cloth.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  6. Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  7. Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let circles rest, covered with a damp cloth, for 5 minutes.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  8. Heat a flat heavy griddle or skillet (a cast-iron skillet or crepe pan works well) over low to medium heat.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  9. Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).

    West Indian-Style Roti Flatbread recipe
     The Spruce
  10. Add about 1 teaspoon oil to the skillet. Place dough in a hot skillet. Cook until the bread puffs up and turns light brown on the skillet side, 1 to 2 minutes. Slide bread to the side of the pan with your fingers, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.

    West Indian-Style Roti Flatbread recipe
    The Spruce 
  11. Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  12. Brush roti with melted butter before serving, if desired.

    West Indian-Style Roti Flatbread recipe
     The Spruce
  13. Serve and enjoy!

Tip

  • Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.