|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*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.|
Roti is a popular flatbread in South American countries that have East Indian influences in their cuisine, such as Suriname and Guyana. 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 (dhal puri), 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. This roti recipe makes thin, soft, and pliable flatbreads that can be made with white or wheat flour. If you don't have self-rising flour, you can easily make your own using all-purpose flour and baking powder.
Click Play to See This West Indian-Style Roti Recipe Come Together
2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole-wheat flour)
2 tablespoons plus 1 teaspoon vegetable oil (divided, plus extra for the pan)
2/3 to 1 cup warm water
1 tablespoon melted unsalted butter
Gather the ingredients.
Place flour(s) in a bowl. Mix in 2 tablespoons of the vegetable oil.
Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball.
Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.
Let the dough rest for 10 minutes, covered with a damp cloth.
Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
Slice the log of dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let the circles rest, covered with a damp cloth, for 5 minutes.
Heat a flat, heavy griddle or skillet (a cast-iron skillet or crepe pan works well) over medium-low heat.
Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
Add about 1 teaspoon oil to the skillet and add a circle of dough. Cook 1 to 2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
Remove from the pan and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet as needed.
Brush the finished roti with melted butter before serving, if desired.
Serve and enjoy.
How to Store and Freeze
- Refrigerate well-wrapped rotis in the fridge for up to three days.
- To freeze cooled rotis, separate them with sheets of wax paper and wrap the stack in foil. Place in freezer bags or airtight containers. Freeze for up to three months.
- Roti can be reheated just like tortillas: Wrap in foil and place in a 300 F oven for about 10 minutes or microwave covered with a damp cloth.
What Is the Difference Between Roti and Chapati?
Chapati is another name for the flatbread roti popular in India and the surrounding region, East Africa, and the Caribbean. The exact texture, size, and thickness of roti can differ from country to country and household to household.