Trinidad roti
A layered flatbread beaten into rags on the pan, served with chicken or goat curry.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a soft dough from the flour, baking powder, salt and warm water, working it ten minutes.
Cover it and rest it an hour; the dough should become pliable and stop springing back.
Marinate the chicken with the curry powder, garlic, thyme and salt and stew it with the potato for forty minutes.
Divide the dough into six balls, roll each one thin and brush it with oil.
Roll the round into a rope, coil it into a spiral and let it rest twenty minutes.
Roll the spirals out into rounds again and cook them on a dry pan a minute and a half a side, brushing with ghee.
Move the bread onto a board and beat it into soft rags with two spatulas. Serve with the curry.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Gary Soup · CC BY 2.0