Caribbean Roti (Flatbread)

Delicate, light and crispy folded Roti

Ingredients

*1 1/2 cups water
*2 cups plain flour
1/2 tsp. salt
1 tbs. baking powder
Vegetable, canola or olive oil
Butter, melted (optional but recommended)
Flour for dusting

*I used throwaway Levain instead of the water and flour - all I did was add more flour and the rest of the ingredients to create my dough for the Rotis.  -- This is an option for those with sourdough starter.

step1
Combine flour, salt and baking powder thoroughly. Add water gradually, working the dough to a soft, the dough to a soft, t it rest for at least 15 minutes.

step2
Divide dough into 6 even pieces and shape into into balls (loyahs). Flatten loyahs into 3-inch discs between fingers. Brush discs on one side with oil and flour lightly.

step3
Place tahwa (or flat, thick-bottom skillet ) on medium heat. Place 2 discs together (oil sides facing) and flatten to 4 inch double discs. Place on floured surface. Rest for at least 10 minutes.

step4
Dust rolling pin and rolling surface lightly with flour, and roll out into 8-inch discs, flipping the dough and dusting with more flour to ensure easy rolling. Dust off excess flour and transfer to tahwa.

*You can make them smaller than 8-inch discs if you wish - but no less than 4-inches. 

*** Roll very thin for a lighter, crispier & flakier Roti.

step5 (Oven Method)
 Bake until the first sign of small bubbles appear. Flip with spatula and brush lightly with oil OR melted butter. Flip to other side and brush lightly with oil or melted butter. Bake 1 minute. Pull apart (caution, hot steam!) and store between towels to keep warm

OR ***(I recommend the below method for cooking them and watch the video below for more information on this method.)

Brown first side and brush 2nd side with melted butter or oil when it looks dry on top.

Flip and brown - top browned side with more melted butter.

step5 (Skillet Method - recommend)
Heat a skillet (cast iron works great) on a medium heat until really hot. Brush with a little oil or melted butter (if needed) and place one Roti into the skillet. Cook a minute or two - and when the top of the Roti looks dry, brush with oil or melted butter. Flip and cook the second side another minute or two and oil or melted butter on top. (You can brown them on each side until desired browning is achieved.) 


Next pull out of pan and CAREFULLY fold the Roti in half and then in half again. Remember the Roti is extremely HOT - you can use gloves to fold them - or simply lay on flat surface or plate and fold them with spatula or fingers. 

**Whenever you want to cook, no need to be thawed. Just take it from the freezer remove the sheet and put them on hot pan and cook it. If you keep it out then it will stick on to the sheet.

Jamaican Jerk Chicken Breast and Jamaican Roti (Flatbread)

*In the video, the chef crunched them a little before folding them. I did one that way and then made the others without crunching them a little. Both methods make a great Roti. The choice is yours. 

Video Instructions for Skillet Method

 Source: Jamaican Cookery

Source: Chef Ricardo Cooking