RUPA'S KITCHEN

Roti is one of the staples of the East Indian diet in Trinidad & Tobago. There are four kinds; one with a filling of
split peas called Dhalpouri Roti; one without filling, a single bake, hand shredded, called Paratha or "Bus up Shut"
(Trini for what it looks like on the plate - 'a busted up shirt'); Sada Roti - very much like pita bread; and Dosti Roti.

This is said to be the easiest kind of Roti to make. Many East Indians in T&T will eat this for breakfast or dinner.
It is also called 'two in one' Roti. Roti is eaten always with curry - meat, vegetable or fish.

Roti was T&T's first fast food product and Roti Shops were popular long before the KFC's and McDonald's were
around. For some reason, it never took off on the international scene, although there are a few located in some
Trini niche areas on North America and England.

We like to think that, like calypso and soca, its time has not yet come.

Roti is one of T&T's national dishes and is eaten and loved by every true Trini.

Equipment:

  a suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawa' or 'plateen'
  a brush like a barbeque brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick
(called a 'puchara')

Ingredients:

1 3/4 lbs White Flour
4 oz White Flour (for dusting)
4 tsp Baking Powder
2 tsp Vegetable Oil
Approx. 5/8 pt Water
Vegetable Oil for basting Roti
A pinch of Salt

Method:

  Sift flour and baking powder
  Add salt and mix in thoroughly
  Make into a soft dough using the water
  Work in 2 teaspoons vegetable oil into the dough
At this stage, leave to rest for 30 to 45 minutes
  Cut dough into 8 to 10 equal pieces and shape into balls
At this stage, leave to rest for another 15 minutes
  Flatten two balls, each to about 3" in diameter
  Dust flour on one side of one and paste oil on the other. Do the same with the other ball
  Join the two (like two slices of bread when making a sandwich), placing the side with the flour against the side with
the oil
In the meantime start the fire and get the 'tawa' hot
  Roll out the dough to about 7" in diameter
  Place on hot 'tawa' and cook on both sides, basting a little vegetable oil on both sides using the 'puchara'
  Cook until light brown
  Remove from 'tawa' and split open

Keep bakes hot by placing in a damp dish cloth in an insulated container. Serve hot.
 

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