Traditional Roti Bread Recipe
Oualie Beach Resort
June 29, 2008
Roti bread…..the tortilla of the Caribbean. Well almost, I find roti bread to be lighter, and more delictae than tortillas.
1½-teaspoons baking powder
1½-tablespoons lard, yes you read that correctly…lard. Ask your butcher for it.
A few tablespoons water
Mix all the dry ingredients thoroughly, then work in lard and add enough water to make a soft non-sticky dough. Cover and let the roti bread dough rise for an hour. Divide dough into six pieces, then roll out to 8-inch circles and cook individually in a heavy ungreased cast iron or nonstick skillet for about until they get just the slightest brown color to them.