Roti is one of the staples of the East Indian diet in Trinidad & Tobago. There are four kinds; one with a filling of split peas called Dhalpouri Roti; one without filling, a single bake, hand shredded, called Paratha or "Bus up Shut" (Trini for what it looks like on the plate - 'a busted up shirt'); Sada Roti - very much like pita bread; and Dosti Roti.

This is said to be the easiest kind of Roti to make. Many East Indians in T&T will eat this for breakfast or dinner. It is also called 'two in one' Roti. Roti is eaten always with curry - meat, vegetable or fish.

Roti was T&T's first fast food product and Roti Shops were popular long before the KFC's and McDonald's were around. For some reason, it never took off on the international scene, although there are a few located in some Trini niche areas on North America and England.

We like to think that, like calypso and soca, its time has not yet come.

Roti is one of T&T's national dishes and is eaten and loved by every true Trini.

Equipment:

• a suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawa' or 'plateen'
• a brush like a barbeque brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick (called a 'puchara')

Ingredients:

1 3/4 lbs White Flour
4 oz White Flour (for dusting)
4 tsp Baking Powder
2 tsp Vegetable Oil
Approx. 5/8 pt Water
Vegetable Oil for basting Roti
A pinch of Salt

Method:

• Sift flour and baking powder
• Add salt and mix in thoroughly
• Make into a soft dough using the water
• Work in 2 teaspoons vegetable oil into the dough
  At this stage, leave to rest for 30 to 45 minutes
• Cut dough into 8 to 10 equal pieces and shape into balls
  At this stage, leave to rest for another 15 minutes
• Flatten two balls, each to about 3" in diameter
• Dust flour on one side of one and paste oil on the other. Do the same with the other ball
• Join the two (like two slices of bread when making a sandwich), placing the side with the flour against the side with the oil
  In the meantime start the fire and get the 'tawa' hot
• Roll out the dough to about 7" in diameter
• Place on hot 'tawa' and cook on both sides, basting a little vegetable oil on both sides using the 'puchara'
• Cook until light brown
• Remove from 'tawa' and split open
  
  Keep bakes hot by placing in a damp dish cloth in an insulated container. Serve hot.

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