West Indian-Style Roti (Flatbread)

Roti flatbread

The Spruce

 

Ratings (100)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 10 servings
Nutritional Guidelines (per serving)
65 Calories
4g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 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.

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

    West Indian-Style Roti Flatbread recipe
     The Spruce