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Roti Flatbread

User Rating 4.5 Star Rating (4 Reviews)

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Roti Flatbread

Roti

Marian Blazes
Roti is a popular flatbread in the regions of South America that have East Indian influences in their cuisine, such as Suriname and Guyana. Roti is similar to both Indian flatbreads and to tortillas - it's a simple dough that is rolled out in 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 delicious sauce. These roti are thin, soft, and pliable, and can be made with white or wheat flour.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 2 1/2 cups self-rising flour, or 2 cups self-rising flour and 1/2 cup whole wheat flour
  • 2 tablespoons vegetable oil
  • 1 cup warm water
  • Vegetable oil for pan
  • Melted butter

Preparation:

  1. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.

  2. Add water slowly, stirring as you go, until dough starts to come together. Keep stirring, adding a little more water if dough is still dry, until dough forms a ball.

  3. Turn dough out onto counter and knead, adding a little flour if the dough is too sticky. Dough should be soft, but not sticky enough to stick to your hands or the counter.

  4. Let dough rest for 10 minutes, covered with a damp cloth.

  5. Roll out dough in a large circle, about 1/4" thickness. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.

  6. 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.

  7. Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.

  8. Roll the first circle of dough out as thin as possible (to about an 8-9 inch diameter circle).

  9. 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. Slide bread to the each of the pan with your fingers, and quickly flip to brown the other side (about 1-2 minutes).

  10. Remove from heat and place roti in a colinder to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.

  11. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth. Brush roti with melted butter before serving, if desired.

Makes 10 6-8 inch rotis

User Reviews

Reviews for this section have been closed.

 5 out of 5
First time for Roti, Member pod4u

Not a great bread maker I thought I would have a go and make roti to have with a curry tonight. I used half the quantity of ingredients as I was making it just for 2 . I also added a pinch of salt. The recipe worked beautifully, my husband was most impressed and I will definitely make this again. When I heated them up I added a smear of garlic butter to my husbands and had mine plain - both where just like the ones we get at our local restaurant. Thanks you made me look good.

7 out of 8 people found this helpful.

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