Roti is a type of flat, unleavened bread famous in South Asian countries like India and Pakistan. It is also served in Caribbean countries. It looks similar to a Mexican tortilla, but has a slightly thicker consistency.

A roti is made from wheat flour. In Jamaica, they are usually eaten alongside curry chicken or curry goat fillings. You can find many roti shops in Trinidad, and they are sold with various types of curry or meat fillings. They are considered as a type of street food in Trinidad – kind of like a Caribbean fast food. Aside from the plain version, there are other versions of the Caribbean roti, such as Dhalpouri, Roti Paratha (locally known as Buss-up-Shot) and Sada.

Roti Paratha is made with clarified butter (ghee), and has a more flavorful and richer taste than regular roti. Dhalpuri is a roti filled with cumin, garlic, ground split peas and pepper. Finally, Sada is a roti made from plain white flour – It’s the simplest one to bake, and the one consumed the most in Trinidad.

Here we are going to see, how to make roti recipe.


  • 25 Minutes


  • 30 Minutes



  • 2 cups of flour
  • ½ teaspoon of salt
  • 1 teaspoon of baking powder
  • 1 and ½ cup of water
  • Vegetable oil
  • ½ teaspoon melted butter (as a substitute for ghee)


  • In a mixing bowl, add together the salt, baking powder, and flour.
  • Stir in the water and oil. Mix and knead the dough until it becomes soft and smooth. Put it aside and leave for 15 minutes.
  • Afterwards, cut the dough into six pieces and turn them into balls. Flatten each ball using your fingers, into disks measuring 3 inches.
  • Sprinkle each disk with a little bit of flour.

How to Cook the Caribbean Plain Roti :

  • Place a knob of butter in a hot skillet until it melts.
  • Reduce the heat, and put one disk into the skillet. Cook until the disk has a light brown color.
  • Using a wide spatula, turn each disk to cook the other side. Repeat this with the remaining five disks.
  • Fill each roti with a cup of your desired filling. To cover up the filling, wrap it around the mixture.
  • Serve warm.

Best Cookware to Use:

  • A Mixing Bowl
  • A Skillet
  • A Splatula