West Indian Style Roti Flatbread Recipes

TRINI ROTI - FLAVOUR FROM THE WEST INDIES

Steps:

• In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
• Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
• Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
• As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
• In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
• Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
• Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.

INDIAN ROTI

Steps:

• Mix the flour and salt in a bowl. Add a bit of the warm water and the ghee. Mix with your hands to combine.
• Continue adding water, mixing constantly with your hands until a soft and slightly sticky dough forms.
• Turn the dough out onto a lightly floured surface and continue kneading until the dough is very soft and pliable.
• Divide the dough into 8, roughly even, sections. Roll each section into a ball.
• Flatten each ball and roll each section out, on a lightly floured surface, to 6 inches in diameter. (Keep the dough that you are not working with covered with a lightly damp tea towel to keep them from drying out.)
• Heat a cast iron skillet (or other sauté pan) over medium high heat.
• Place the rolled out dough onto the hot, dry skillet.
• Cook the roti on the first side just until the bottom is dry and the roti releases from the pan, roughly 1 min.
• Flip the roti and cook it on the second side for 2 min until brown spots start to form.
• Flip the roti back to the first side and move it in the pan as it cooks and puffs, pressing lightly with a towel on the area that is puffing, to encourage the air to spread out through the roti. Cook the roti for 30 sec - 1 minute, until fully puffed or until the bottom has brown spots.
• Remove the roti. Brush it with ghee or oil, if desired, and wrap it in a tea towel to keep it moist.
• Continue with your remaining dough. (You may need to reduce the heat slightly as you continue to cook your roti. If the bubbles in your roti are burning and popping, most likely your pan is too hot.)
• Serve the roti immediately or transfer the roti to a bread basket covered with a towel to keep them warm.
• Heat 1 Tbsp of oil in a cast iron skillet and cook the rolled out dough rounds in the skillet as directed above. (The bread may not be as likely to puff.)
• Fill the skillet with 1 inch of oil. Heat the oil to 350-370F and deep fry the flattened dough rounds, flipping once, until golden.
• Let the puri cool on a paper-towel lined plate.

HOW TO MAKE ROTI FLATBREAD

Steps:

• To a medium bowl, add the 2 cups of atta or whole wheat flour, salt and oil.
• Start dribbling in the water bit by bit, stirring with a wooden spoon until a dough forms. Note: the amount of water will vary somewhat based on the flour and the humidity.
• Turn the dough onto a lightly floured work surface and knead for about 10 minutes (see note). When ready, the dough will be soft and smooth, leaving an impression when pressed with your fingers.
• Cover the dough loosely with plastic wrap and let it rest for at least 10 minutes and preferably 30 minutes.
• Divide the dough into 10-12 equal pieces. Place one on a lightly floured work surface and set aside the rest covered with plastic wrap or a damp cloth.
• Roll the first piece between your palms until smooth with no cracks. Using a rolling pin, roll it out to 6-8 inches in diameter or 1/8-inch thick (see note). It doesn't need to be perfectly round, but rolling to an even thickness will help it to puff up more.
• Place a skillet over medium-high heat. Wait until it's hot enough that droplets of cold water dance on the surface. Then place the roti in the pan and let it cook for up to 60 seconds or until you see bubbles on top and brown spots underneath. Using tongs, flip and cook for 30 seconds more or until the other side gets brown spots.
• Optional: If you have a gas stove, place the cooked roti a few inches above an open flame to let it puff up and char slightly.
• Remove to a plate and brush with ghee or clarified butter if desired. Serve warm.

FLATBREAD: ROTI

Steps:

• Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks.
• Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.