Trinidad Roti Skin Recipes

TRINIDADIAN ROTI RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
• Slowly add the water until the mixture forms a dough.
• Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
• Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
• Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
• On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
• Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
• Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
• Break up the cooked roti with your hands or serve whole.
• Serve the fried roti with the fillings.
• Enjoy!

BUSS UP SHUT PARATHA ROTI RECIPE

Steps:

• In a large bowl mix together the flour, sugar, baking powder and salt.
• Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough.
• Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes
• The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.
• Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
• Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
• Using a knife make an opening from the center of the dough roll dough clockwise to form a cone.
• Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe.
• Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out.
• Let it rest for about 2 hours or more covered.
• When ready to cook, heat up griddle, crepe pan or tawah to medium heat.
• Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards.
• Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges.
• Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well).
• Heavily oil the other side of the dough making sure you oil the edges too.
• Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.
• Making the torn up shirts can be achieved in several ways
• Crush paratha with two spatulas while still on the griddle
• Place paratha in a large bowl with a lid and shake the heck out of it
• Place in a clean cloth cover and shake it up.
• Serve warm.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

TRINIDAD PEPPER ROTI

Steps:

• Peel, dice and rinse potatoes. Place in a pot over high heat and cover with water. Stir in salt. Bring to a boil and cook until tender. Drain completely and cool.
• TIP TO SAVE TIME:Alternately, you can boil the potatoes with the skin on and use a potato ricer which separates the skin from the potato and mashes it at the same time.
• While potatoes are cooking, place the remaining ingredients(make sure they are dry) in a food processor and mince until fine(alternately you can grate the carrot with a grater).
• Add minced veggies to potatoes, mash with a fork or masher until lump free and thoroughly combined. Add salt and roasted geera(cumin) to taste.
• Grate cheese
• Mix butter and oil until incorporated and fluffy.
• In a large bowl, combine the flour, baking powder, salt and sugar.
• Gradually add water to make a shaggy, soft dough. Tip: You want a soft sticky dough, if it's too sticky and unable to handle well, add 1 teaspoon flour at a time until you can work with it.
• Form into a large round and rub 1 tablespoon oil over dough. Cover with a cloth and let it rest for a minimum of 15 minutes.
• Divide the dough into 6 equal pieces and form each into into a ball(loyah). Cover and let it rest for 15 minutes, minimum.
• Using one dough ball at a time, roll out into a large circle using a rolling pin. Using your fingers (or the bottom of a spoon or brush), rub the surface of the dough with the butter-oil mixture.
• Sprinkle on flour. Cut dough downwards with a knife from the center of the dough downward. Roll clockwise into a cone. Take the end of the dough and tuck it under the base of the cone.
• Push the tip of the cone downwards into the dough. Repeat with the remaining dough. Cover dough and let it rest for 15 minutes minimum.
• When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot and brush with a very little butter-oil mixture.
• Working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking to the counter and rolling pin, press dough into a small flat circle (about 4 inches).
• Using the rolling pin, roll the dough(loyah). Flip, rotate and roll until it becomes a thin, even 10 inch round(or as wide as your tawa/griddle), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good and you have the opportunity to stretch and fix once it's on the tawa. Roll out a second dough, ensuring that it is the same size as the first.
• Divide the potato filling into thirds and place 1/3 on one of the rolled out dough. Spread the filling evenly with a fork or your hands, leaving half inch edge all around.
• Sprinkle on 1/3 cheese or to taste(I prefer less cheese if using yellow cheddar).
• Place the second rolled out dough on top of the filling, pulling the edges to line up equally with the first.
• Seal the edges by pressing with a fork or pinching a small piece and roll and twist upwards.
• When the tawa is hot, pick up the filled dough carefully, place it on the palm of your hands and lay it gently on the tawa.
• Tip: Press the surface of the dough with the palm of your hands to flatten and disperse filling that may have moved while transferring.
• Brush about 1 tablespoon butter mixture over the surface of the roti and cook for 1-2 minutes. Flip when the bottom is golden brown.
• Drizzle or brush butter mixture over the other side. Flip.
• Cook for a minute more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly. Press edges with a dabla or flat wooden spoon or spatula to hasten cooking. Repeat flipping and cooking if necessary until the roti is fully cooked.
• When the pepper roti is fully cooked and is a nice golden brown on both sides and crispy, use two wooden spatulas to transfer to a flat surface (lined with parchment paper). Cut into quarters or eights and enjoy hot!
• You may wrap immediately in a clean, dry cloth, however, I highly recommend eating and serving it while it's hot and crispy.

TRINI ROTI - FLAVOUR FROM THE WEST INDIES

Steps:

• In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
• Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
• Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
• As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
• In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
• Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
• Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.