West Indian-Style Roti (Flatbread)
This West Indian-style grilled flatbread, a staple across Suriname, Guyana, and French Guiana, is easy to prepare from scratch.
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Instructions
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Mix flour(s) with 2 tablespoons oil in a bowl.
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Gradually add warm water, stirring until a cohesive dough ball forms.
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Knead the dough on a clean surface for a few minutes, incorporating extra flour if sticky, until soft and pliable.
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Rest the dough, covered with a damp cloth, for 10 minutes.
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Roll the dough into a large 1/4-inch thick circle. Spread the remaining 1 teaspoon oil over it, then roll tightly into a log.
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Divide the log into 8 to 10 pieces. Roll each piece, cut-side down, into a 6-inch circle. Cover and rest for 5 minutes.
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Heat a heavy griddle or skillet over medium-low heat.
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Roll one dough circle very thin, to an 8- to 9-inch diameter.
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Add 1 teaspoon oil to the hot skillet, then cook the rolled dough for 1-2 minutes per side, until it puffs and browns lightly.
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Transfer cooked roti to a colander and cover with a damp towel. Continue cooking the remaining roti, adding more oil to the skillet as needed.
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Brush finished roti with melted butter before serving, if desired.