Jamaican Style Roti Recipes

ROTI

Steps:

• In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
• Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
• Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.

JAMAICAN-STYLE ROTI RECIPE

Steps:

• Combine water, coconut milk and butter/oil in a microwave-safe container and heat for about 40 seconds or until the butter melts, then set aside for 20 minutes to cool.
• In a large bowl, add flour and salt then use a large fork or whisk to thoroughly to combine all ingredients.
• Make a well in the center of the flour mixture and add half of the liquid. Use a large spoon to combine the wet and dry ingredients.
• Add remaining liquid and use the spoon to fold in.
• When the liquid has been absorbed, use your hands to knead the dough into a soft smooth ball. If the dough is too sticky, add a bit more flour and knead it until smooth.
• Cover the bowl of dough with a damp dish towel, or wrap the dough in cling wrap.
• Let dough rest at room temperature for about 1 hour.
• Lightly flour a large clean surface or a cutting board.
• Divide the dough into six parts and roll each into a ball. Set them aside in one corner of the cutting board.
• Take one ball of dough and lightly flour it, then place it in the middle of the floured cutting board.
• Start to roll out the roti by placing the rolling pin in the center of the ball and pressing down. Then roll out the dough evenly towards the ends, turning your dough over each time it sticks, until the dough is rolled out into a ¼ inch-thick circular shape. (please note: If the dough is rolled out too thin, it will get crispy when cooked.)
• Heat a large, wide frying pan for 1 minute.
• Add ½ - 1 teaspoon cooking oil or oil spray, and tilt the pan from side to side to spread it evenly across the surface of the pan to form a thin layer.
• Place the rolled-out dough in the center of the pan, then set the heat between medium and medium-low.
• Let the dough cook for 1 minute until small bubbles form on the top.
• Use a spatula or tongs to shift the dough around in the pot for 10 seconds then flip it over.
• Please note: The pot will begin to smoke, but don't worry - that is normal. Reduce the heat a little and use an extractor if possible.
• After a minute, or when multiple bubbles form on the surface of the roti, flip it over again.
• Flip the roti a final time after another minute. The total cooking time for each roti is approximately 3 minutes, flipping it every minute.
• Remove the roti from the pan and set aside onto a plate.
• Add another 1/2 - 1 teaspoon of cooking oil or oil spray to the pan, and let it heat for 30 seconds before adding another rolled out dough to the frying pan.
• Repeat the process until all the rotis are cooked.
• Serve the hot rotis with the curry dish of your choice, then bless up and enjoy it!
• When you've tried my roti recipe, please remember to come back to post your review & 5-STAR rating, to help support my page. Thanks in advance!

FAVORITE ROTI MEAT FILLING

Steps:

• Heat the oil over medium-high heat and cook the onion until golden brown.
• Add garlic, ginger, cumin, coriander, and turmeric, stirring until mixed well.
• Add the ground meat, tomatoes and salt. Cook, while stirring, until the meat is no longer pink, about 5-8 minutes.
• Stir in the potatoes and the water, cover and reduce heat to low, and simmer for 15-20 minutes.
• Uncover and taste to see if seasoning needs adjustment.
• May sprinkle with cilantro and/or hot chile peppers if desired.
• Or, mix in a few spoonsful of your favorite hot sauce.
• Serve with flatbreads for scooping.