Fijian Roti
Brought by Indian labourers and adopted across all of Fijian society. Now eaten at every meal alongside both curry and traditional Fijian food.
Fijian flatbread — Fiji's version of the Indian roti, slightly thicker and cooked on a tawa griddle. The daily bread of Fiji's Indo-Fijian community, now eaten by all Fijians.
Ingredients
Method
Mix flour, salt, oil and water to a soft dough. Knead 5 minutes. Rest 15 minutes.
Divide into balls. Roll thin.
Cook on a hot dry tawa or griddle, 1-2 minutes each side until brown spots appear.
Stack and cover with a cloth to keep soft.
Rest the dough for at least 15 minutes — rested dough rolls much more easily and produces a softer roti.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
