Dosti Roti

Roti background:

Roti is a very popular dish in Trinidad & Tobago where there are shops selling roti with different curry fillings (meat fillings - curry beef, shrimp, chicken or goat & non-meat fillings - curry potatoes). There are also different types of roti such as Dhalpouri, Dosti, Bus-up-shut (Paratha) and Sada roti.

Please be aware that these are Trinidad-East Indian dishes and are often quite different from East Indian dishes cooked in India.

Equipment: A suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawah' or 'plateen' A brush like a barbecue brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick (called a 'puchara')

Dosti Roti
  • 1 3/4 lb. White Flour
  • 4 oz White Flour (for dusting)
  • 4 tsp. Baking Powder
  • 2 tsp. Vegetable Oil
  • Approx. 5/8 pt Water
  • Vegetable Oil for basting Roti
  • A pinch of Salt

    Sift flour and baking powder together. Add salt and mix in thoroughly. Make into a soft dough using the water. Work 2 teaspoons vegetable oil into the dough. At this stage, leave to rest for 30 to 45 minutes. Cut dough into 8 to 10 equal pieces and shape into balls. At this stage, leave to rest for another 15 minutes. Flatten two balls, each to about 3" in diameter. Dust flour on one side of one and paste oil on the other. Do the same with the other ball. Join the two (like two slices of bread when making a sandwich), placing the side with the flour against the side with the oil. In the meantime start the fire and get the 'tawah' hot. Roll out the dough to about 7" in diameter, place on hot 'tawah' and cook on both sides, basting a little vegetable oil on both sides, using the 'puchara' . Cook until light brown . Remove from 'tawah' and split open. Keep bakes hot by placing in a damp dish cloth in an insulated container. Serve hot.

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