Trinidad Roti Bread 2 Recipes

TRINIDAD ROTI BREAD # 2

Trinidad Roti Bread # 2 image

Make and share this Trinidad Roti Bread # 2 recipe from Food.com.

Provided by jenny butt

Categories Curries

Time 3h

Yield 4 roti, 4 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons warm water
1 1/2 teaspoons active dry yeast
1 teaspoon sugar
8 ounces all-purpose flour
2 teaspoons baking powder
1 pinch salt
2 -3 tablespoons cooking oil (30 -44 ml)

Steps:

Mix together warm water, yeast,sugar in bowl.
Sift together flour. baking powder, & salt into another bowl.
Stir to mix & make a well in centre.
Add yeast mixture & enough water to make a smooth , malleable but firm dough.
dough must not be too sticky or too stiff.
Cover dough with cloth and allow to stand for 1 hour allowing dough to rise.
when risen, pinch off golf size portions of the dough
Form into balls in your hands.
Roll out balls (1 by one )on a floured board into thin flat circles.
Brush or spray griddle with oil & heat until hot.
Cook the roti one at a time until brown on both sides for about 1 1/2 - 2 mins per side.
As you cook the roti, make sure the griddle stays coated with oil.
Keep warm until ready to serve.
To serve fill centre of roti with curry of choice, fold over, wrap, eat & enjoy.

Nutrition Facts : Calories 277.8, Fat 7.4, SaturatedFat 1, Sodium 222.6, Carbohydrate 45.8, Fiber 1.9, Sugar 1.2, Protein 6.5

CARIBBEAN TRINIDAD ROTI

Caribbean Trinidad Roti image

These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.

Provided by Member 610488

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 26

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water
1 tablespoon butter, melted
2 tablespoons butter, melted
3 garlic cloves, minced
1 small red onion, diced
1 large sweet potato, scrubbed and diced
1 1/4 cups water
2 tablespoons curry powder
1 teaspoon hot sauce (Caribbean style)
1/8 teaspoon salt
1 (16 ounce) can chickpeas, drained
2 tablespoons butter, melted
4 garlic cloves, minced
1/2 cup red onion, diced
1 scotch bonnet peppers or 1 jalapeno pepper, seeded and minced
2 tablespoons curry powder
2 teaspoons hot sauce (Caribbean style)
1 teaspoon coriander, ground
1/2 teaspoon salt
4 cups pumpkin flesh or 1 (20 ounce) canned pumpkin
2 cups water
1 lb boneless chicken, cooked and diced

Steps:

Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

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