jenny butt's Note:
This is the flat bread used to wrap up curries--very popular in Trinidad. The curry can be chicken, beef, lamb, prawn, potato or vegetable. Whatever you choose to use it's delicious.
My Private Note
Units: US | Metric
- 1Mix 2 cups milk & 1 cup water.
- 2Heat to lukewarm.
- 3To 1/2 cup of this mixture add the yeast & sugar.
- 4Let raise for 20 minutes.
- 5Put flour, salt, baking powder into bowl, mix together.
- 6Mix oil into lukewarm milk mixture.
- 7Make a hole in centre of flour & add liquid a little at a time, mixing well.
- 8Keep 1 cup water handy & sprinkle on dough while mixing until right consistency is reached.
- 9Let rise in warm place for 1 - 2 hours.
- 10Knead a 2nd time and form into balls -- should yield 24.
- 11Roll out each one (approx 10 inch).
- 12Have plateen on high hob.
- 13Brush with oil.
- 14Place rolled out roti bread on plateen do not burn, after few mins turn when golden brown and cooked remove.
- 15Repeat with all roti rounds.
- 16Keep wrapped in tea towel to keep warm.
- 17Fill with desired curry filling.
- 18ENJOY YOUR ROTI.
- 19(Can be frozen).
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Nutritional Facts for Roti ( Indian Bread )
Serving Size: 1 (91 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 208.6
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 1.2 g
- Cholesterol 2.8 mg
- Sodium 640.9 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 1.2 g
- Sugars 0.4 g
- Protein 5.1 g