Trinidad and Tobago / Bread
Trinidad roti
A layered flatbread beaten into rags on the pan, served with chicken or goat curry.
Ingredients
- Flour700 g
- Warm water400 ml
- Baking powder2 tsp
- Vegetable oil150 ml
- Ghee80 g
- Chicken for the curry, in pieces1 kg
- Curry powder3 tbsp
- Garlic6 cloves
- Scotch bonnet1
- Potatoes400 g
- Thyme4 sprigs
- Salt2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a soft dough from the flour, baking powder, salt and warm water, working it ten minutes.
Cover it and rest it an hour; the dough should become pliable and stop springing back.
Marinate the chicken with the curry powder, garlic, thyme and salt and stew it with the potato for forty minutes.
Divide the dough into six balls, roll each one thin and brush it with oil.
Roll the round into a rope, coil it into a spiral and let it rest twenty minutes.
Roll the spirals out into rounds again and cook them on a dry pan a minute and a half a side, brushing with ghee.
Move the bread onto a board and beat it into soft rags with two spatulas. Serve with the curry.
