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How to make Jamaican style roti


Indian breads are different from the traditional western bread. In northern and central India, people usually serve roti (flat bread) with the meal. Roti is usually unleavened (made without yeast or any other leavening agent). Roti is ideal with curried shrimp for main meal or use as a side dish.


2 cups plain flour
1/2 tsp. salt

1 tbs. baking powder

1 1/2 cups water

Vegetable oil

Flour for dusting.



Combine flour, salt and baking powder thoroughly. Add water gradually, working the dough to a soft, the dough to a soft, t it rest for at least 15 minutes.


Divide dough into 6 even pieces and shape into into balls (loyahs). Flatten loyahs into 3-inch discs between fingers. Brush discs on one side with oil and flour lightly.


Place tahwa (or flat, thick-bottom skillet ) on medium heat. Place 2 discs together (oil sides facing) and flatten to 4 inch double discs. Place on floured surface. Rest for at least 10 minutes.


Dust rolling pin and rolling surface lightly with flour, and roll out into 8-inch discs, flipping the dough and dusting with more flour to ensure easy rolling. Dust off excess flour and transfer to tahwa.


Bake until the first sign of small bubbles appear. Flip with spatula and brush lightly with oil. Flip to other side and brush lightly with oil. Bake 1 minute. Pull apart (caution, hot steam!) and store between towels to keep warm

baked roti


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