Jamaican Roti

Name: Jamaican Roti
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; 1 tsp salt; 1 cup warm water; 1/4 cup vegetable oil

A soft, flaky Caribbean flatbread with buttery layers, cooked on a hot griddle until lightly golden.

45 minMediumServes 4380 cal/serving

CaribbeanSideStovetopVegetarianVeganHalal-friendlyNut-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup warm water
1/4 cup vegetable oil

Instructions

1

Whisk together 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt in a large mixing bowl.
2

Gradually stir in 1 cup warm water to form a soft dough, then knead for 5 minutes until smooth.
3

Divide dough into 4 equal portions and rest for 15 minutes under a damp towel.
4

Roll each piece into a thin round, brush top with 1/4 cup vegetable oil, roll tightly into a rope, and coil into a spiral.
5

Rest spiral coils for 10 minutes, then roll each flat into a thin circle.
6

Cook on a preheated skillet for 1 to 2 minutes per side until puffed and golden brown.

Questions

Can I make Jamaican Roti gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Jamaican Roti keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Jamaican Roti?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Pepperpot main
Bake and Shark main
Coconut Lime Grilled Chicken Skewers main

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