A Simple Recipe for West Indian-Influenced Roti Flatbread (2024)

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Marian Blazes

Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.

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Updated on 01/6/23

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Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

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Prep: 25 mins

Cook: 28 mins

Rest Time: 15 mins

Total: 68 mins

Servings: 8 servings

Yield: 8 roti

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Roti is a popular flatbread in South American countries that have East Indian influences in their cuisine, such as Suriname and Guyana. It is a simple dough that is rolled out into a circle and cooked on a hot griddle.

It can be stuffed with potatoes or lentils before it's cooked (dhal puri), used as a wrap, or simply served on the side of a plate of curry or dhalto help soak up all of thedelicious sauce. This roti recipe makes thin, soft,and pliable flatbreads that can be made with white or wheat flour. If you don't have self-rising flour, you can easily make your own using all-purpose flour and baking powder.

A Simple Recipe for West Indian-Influenced Roti Flatbread (2)

"The roti was delicious with dhal! My 2 1/2 cups of flour weighed 11 1/4 ounces, and it needed (along with the oil) only about 3/4 cup of warm water to make the dough. I made eight, and each one took between 3 and 4 minutes to cook." —Diana Rattray

A Simple Recipe for West Indian-Influenced Roti Flatbread (3)

A Note From Our Recipe Tester

Ingredients

2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole-wheat flour)
2 tablespoons plus 1 teaspoon vegetable oil, divided, plus extra for the pan
2/3 to 1 cup warm water
See Also
Recipe: Ham & Linguine Casserole, Mother of All Casseroles
1 tablespoon melted unsalted butter, optional

Steps to Make It

Gather the ingredients.
Place flour(s) in a bowl. Mix in 2 tablespoons of the vegetable oil.
Add the warm water slowly, stirring as you go, until thedough starts to come together. Keep stirring, adding more water in small amounts, until thedough forms a ball.
Turn the dough out onto thecounter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhereto your hands or the counter.
Let the dough rest for 10 minutes, covered with a damp cloth.
Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
Slice the log of dough into 8 to 10 pieces. Roll out each piece, cut-side down, into a 6-inch circle. Let the circles rest, covered with a damp cloth, for 5 minutes.
Heat a flat, heavy griddle or skillet (a cast-iron skillet or crepe pan works well) over medium-low heat.
Roll the first circle of dough out as thin as possible (to about an 8- to 9-inchcircle).
Add about 1 teaspoon oil to the skillet and add a circle of dough. Cook 1 to 2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
Remove from the pan and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet as needed.
Brush the finished roti with melted butter before serving, if desired. Serve and enjoy.

Tip

Roti can be reheated just like tortillas: Wrap in foil and place in a 300 F oven for about 10 minutes or microwave covered with a damp cloth.

How to Store and Freeze

Refrigerate well-wrapped rotis in the fridge for up to three days.
To freeze cooled rotis, separate them with sheets of wax paper and wrap the stack in foil. Place in freezer bags or airtight containers. Freeze for up to three months.

What Is the Difference Between Roti and Chapati?

Chapati is another name for the flatbread roti popular in India and the surrounding region, East Africa, and the Caribbean. The exact texture, size, and thickness of roti can differ from country to country and household to household.

Caribbean Sides
Wraps
Breads
South American Sides

Nutrition Facts (per serving)
168	Calories
4g	Fat
29g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8
Amount per serving
Calories	168
% Daily Value*
Total Fat 4g	5%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 467mg	20%
Total Carbohydrate 29g	11%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein 4g
Vitamin C 0mg	0%
Calcium 133mg	10%
Iron 2mg	10%
Potassium 48mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

flatbread
roti
side dish
indian

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A Simple Recipe for West Indian-Influenced Roti Flatbread (2024)

Tip

How to Store and Freeze

What Is the Difference Between Roti and Chapati?

References