About this recipe

Soft, pillowy Caribbean-style roti made from scratch with a simple flour dough, cooked on a hot tawa or cast iron skillet until golden and lightly charred. These flatbreads are the perfect vessel for curry goat, stewed chicken, or any saucy island dish — tear, scoop, and enjoy.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and white sugar. Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually pour in the warm water, mixing with your hand as you go, until a soft, slightly tacky dough forms — you may need a little more or less water. Knead the dough in the bowl for about 2–3 minutes until smooth. Cover with a clean kitchen towel and let it rest for 30 minutes.

2. 2

   After resting, divide the dough into 6 equal balls. On a lightly floured surface, roll each ball out into a thin round, about 8–9 inches in diameter and roughly 1/8 inch thick. Keep the remaining dough balls covered with the kitchen towel while you work.

3. 3

   Heat a cast iron skillet or heavy-bottomed skillet over ^[medium-high heat] and lightly brush with vegetable oil. Place one rolled roti in the skillet and cook for about 1–2 minutes, until bubbles start to form on the surface and the underside shows golden-brown spots. Flip and cook the other side for another 1–2 minutes. While still in the pan, brush the top with softened butter. Flip once more for 15–20 seconds to finish.

4. 4

   Transfer the cooked roti to a plate and cover with the kitchen towel to keep it soft and warm while you cook the remaining rounds. Repeat with the remaining dough balls, lightly oiling the pan between each roti as needed.

5. 5

   Once all the roti are cooked, you can 'clap' them by holding each one between your palms and clapping firmly a few times to release steam and create a soft, layered texture. Serve warm alongside curry goat, stewed chicken, callaloo, or any saucy Caribbean dish.