Caribbean Roti Food

ROTI

Steps:

• Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) - add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes.
• On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin.
• Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process - you should end up with a rough square. Leave to rest while you make the remaining five rotis.
• Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm.

CHICKEN ROTI

Steps:

• Place chicken in a large bowl or sauce pan
• then add salt, garlic, thyme, white pepper and curry powder
• Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
• When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
• Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
• Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
• Adjust for salt, pepper and thickness with more more broth.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

JAMAICAN-STYLE ROTI RECIPE

Steps:

• Combine water, coconut milk and butter/oil in a microwave-safe container and heat for about 40 seconds or until the butter melts, then set aside for 20 minutes to cool.
• In a large bowl, add flour and salt then use a large fork or whisk to thoroughly to combine all ingredients.
• Make a well in the center of the flour mixture and add half of the liquid. Use a large spoon to combine the wet and dry ingredients.
• Add remaining liquid and use the spoon to fold in.
• When the liquid has been absorbed, use your hands to knead the dough into a soft smooth ball. If the dough is too sticky, add a bit more flour and knead it until smooth.
• Cover the bowl of dough with a damp dish towel, or wrap the dough in cling wrap.
• Let dough rest at room temperature for about 1 hour.
• Lightly flour a large clean surface or a cutting board.
• Divide the dough into six parts and roll each into a ball. Set them aside in one corner of the cutting board.
• Take one ball of dough and lightly flour it, then place it in the middle of the floured cutting board.
• Start to roll out the roti by placing the rolling pin in the center of the ball and pressing down. Then roll out the dough evenly towards the ends, turning your dough over each time it sticks, until the dough is rolled out into a ¼ inch-thick circular shape. (please note: If the dough is rolled out too thin, it will get crispy when cooked.)
• Heat a large, wide frying pan for 1 minute.
• Add ½ - 1 teaspoon cooking oil or oil spray, and tilt the pan from side to side to spread it evenly across the surface of the pan to form a thin layer.
• Place the rolled-out dough in the center of the pan, then set the heat between medium and medium-low.
• Let the dough cook for 1 minute until small bubbles form on the top.
• Use a spatula or tongs to shift the dough around in the pot for 10 seconds then flip it over.
• Please note: The pot will begin to smoke, but don't worry - that is normal. Reduce the heat a little and use an extractor if possible.
• After a minute, or when multiple bubbles form on the surface of the roti, flip it over again.
• Flip the roti a final time after another minute. The total cooking time for each roti is approximately 3 minutes, flipping it every minute.
• Remove the roti from the pan and set aside onto a plate.
• Add another 1/2 - 1 teaspoon of cooking oil or oil spray to the pan, and let it heat for 30 seconds before adding another rolled out dough to the frying pan.
• Repeat the process until all the rotis are cooked.
• Serve the hot rotis with the curry dish of your choice, then bless up and enjoy it!
• When you've tried my roti recipe, please remember to come back to post your review & 5-STAR rating, to help support my page. Thanks in advance!

TRINI ROTI - FLAVOUR FROM THE WEST INDIES

Steps:

• In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
• Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
• Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
• As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
• In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
• Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
• Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.

CARIBBEAN CHICKEN ROTI

Steps:

• Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
• Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
• Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
• Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.

ROTI RECIPE

Steps:

• Place the flour, salt and 1tbsp oil in a bowl. Add 150ml warm water and mix to a soft dough. If the mixture feels too dry add a little more water, if too wet add a little flour.
• Turn the dough onto a lightly floured work surface and knead until smooth. Cover with cling film and leave to rest for 10 mins.
• Divide the dough into 6 equal pieces and roll each one out to an 18cm diameter circle.
• Heat a heavy-based frying pan until hot, a little splash of water should spit when the pan is hot. Grease the pan lightly with a little oil and place one roti in the pan. Cook for 1-2 mins until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute. Keep the roti warm in a clean tea towel while cooking the remainder.