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Travelers around the Caribbean will recognize “roti” from local menus. A roti (pronounced ro-tee) is a West Indian flat bread. Put something delectable inside said roti, and bwam! Best lunch ever.

It all starts with the unleavened bread (i.e., roti with a small “r”). Fill it to make a Roti!

roti bread
roti

  • 2 ½ cups all purpose flour
  • 2t baking powder
  • 1T butter
  • 3/4c water
  • 1c oil
  1. Sift 2 cups of flour, add baking powder and butter, mix well.
  2. Add water, knead, make a soft elastic but not sticky dough.
  3. Separate into 6 sections and roll each piece of dough thinly on a floured board.
  4. Brush dough surface with oil and sprinkle lightly with a pinch of flour
  5. For each piece: fold in half, then quarter, roll up into a ball. Let stand for 10 minutes.
  6. Roll out each piece thinly again and brush with oil to prevent sticking to the pan.
  7. Place on a preheated hot griddle. Turn and brush with oil.
  8. Remove roti and clap with both hands until pliable.
  9. Fold and place on waxed paper.
  10. Serve hot & stuffed with something good (aka Roti!)

chicken curry stuffingchicken roti

  • 3lbs raw chicken breasts, cubed
  • 2T vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2T curry powder
  • 1t chili powder
  • 1t paprika
  • 2c water
  • Salt & pepper, to taste
  1. Cut raw chicken into bite-sized pieces.
  2. Saute onions and garlic in hot oil until tender.
  3. Add curry powder, chicken, salt, pepper, chili powder and paprika.
  4. Fry on medium heat for 10-15 minutes.
  5. Add water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve in a warm roti.

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