Trinidad Roti

Layered flatbread wrapped around curried filling.

Ingredients

• 4 cups Flour
• 2 tsp Baking powder
• 1½ cups Water
• ½ cup Oil
• 800 g Chicken
• 3 Potatoes
• 3 tbsp Curry powder
• 6 cloves Garlic
• 1 Onion
• 1 Scotch bonnet
• 2 tsp Salt

Method

1. Make the dough — Mix flour, baking powder, salt and water into a soft dough and rest 30 minutes.
2. Laminate — Roll out, brush with oil, cut a slit to the centre, roll into a cone, then press down and rest again — this creates the layers.
3. Cook the curry — Fry garlic and curry powder with water into a paste, add the chicken and potato, and simmer 40 minutes.
4. Cook the roti — Roll each cone flat and cook on a hot griddle with oil, then clap it between your hands to loosen the layers.
5. Trinidad Roti is ready — Fill with the curry and fold into a parcel.

More Trinidad and Tobago recipes

• Doubles
• Callaloo