Mango Chow
October 1, 2025
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Probably the most popular dish originating from Trinidad. The Roti is similar in shape to a large tortilla wrap, although the method is completely different and uses lots of butter to give it a soft, melt-in-the-mouth texture. The traditional cooking process requires a Tawa; a very thin frying pan that’s not in your everyday kitchen, so we’ve created an easy alternative that can be cooked at home using a simple frying pan.
We love visiting authentic Trini food spots and eating heart-warming chana (chickpea) or lentil curry inside, wrapped lovingly in the roti bread. Tastes just like home!
Mix the flour, baking powder, Tumeric and salt together in a mixing bowl and add the water gradually until the mixture comes together in a soft dough. Knead into a ball and let it sit for 15 minutes.
Dust your work surface with flour, spread the dough out into a medium-sized thick sausage shape, and cut into 6 evenly sized pieces.
Flatten out one piece into a small circle, dust with flour and then, using a rolling pin, roll out into a round as thinly as possible (about 1-2mm) without splitting or tearing the dough. Do this with each piece of dough. Place on a plate, covered with damp kitchen paper.
Mix the oil and the tablespoon of melted butter together. Lightly coat a frying pan with the oil mixture and place over a high heat. Once hot, turn down to a medium-high heat and place a roti in the pan. Cook for 30 seconds or until you see bubbles form on the surface, then turn over the roti and cook on the second side for a further 30 seconds.
Pat the roti down slightly and keep flipping it over, from one side to the other, brushing with the melted butter. Continue until the roti starts to take on some colour.
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