Roti
Brought to Trinidad by Indian indentured labourers in the 1840s. Now as Trinidadian as the island itself.
Trinidadian roti — a large, flaky flatbread cooked on a tawah griddle. Filled with curry or eaten alongside. Trinidad's essential bread, reflecting the island's Indian heritage.
Ingredients
Method
Mix flour, baking powder and salt. Add water to form a soft dough. Rest 15 minutes.
Divide into balls. Roll thin. Baste with oil. Fold and re-roll.
Cook on a hot tawah or griddle, basting with oil. Cook 2 minutes each side.
Beat with a cloth to flake it.
Beating the cooked roti with a cloth is the Trinidadian technique that creates the characteristic flaky layers.
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