Trinidad Street Roti Recipe

Make the dough

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1/2 tsp sugar. Make a well in the center and add 1 cup water, 1/4 cup whole milk, and 2 tbs vegetable oil. Mix with your hand or a spoon until it comes together into a shaggy dough.

Knead

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbs more flour. The dough should be soft but not tacky.

Rest

Divide the dough into 8 equal pieces (for medium-sized rotis). Roll each piece into a tight ball. Coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and let rest for at least 30 minutes (up to 2 hours).

Roll and layer (paratha method)

Working with one ball at a time, flatten with your palm and roll into a thin 8" circle. Brush the surface with melted butter or ghee (about 1/2 tbs). Fold the circle into a semicircle, brush again, then fold into a quarter (so you have a layered wedge). Dust with a little flour and roll gently into a 7–8" round. This layering yields flaky street-style roti.

Prep proteins / potatoes

If making curry chicken: season chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. If making aloo: peel and cube potatoes and parboil 6–8 minutes until just tender, then drain. If making channa: have canned chickpeas drained and rinsed; you can mash a few for texture.

Sauté aromatics

Heat 3 tbs oil in a large skillet or pot over medium heat. Add 1 cup chopped onion and sauté 5–7 minutes until soft and lightly browned. Add 2 tsp minced garlic and 1 tsp minced ginger and cook 30–60 seconds until fragrant.

Bloom spices

Add 2 tbs curry powder, 1 tsp turmeric, and 1 tsp ground cumin to the aromatics. Stir and cook 1–2 minutes to bloom the spices, preventing burning. Add 1 tbs tomato paste and cook another minute.

Add main ingredient and simmer

Add your main filling: for chicken, add the seasoned pieces and brown lightly 3–4 minutes; then add 1 cup stock/water, the whole scotch bonnet pepper (optional for heat), cover, and simmer 15–20 minutes until chicken is cooked through and sauce reduced. For potatoes, add parboiled potatoes to the pan, stir to coat, add 1/2–3/4 cup water, cover and simmer 8–10 minutes until potatoes absorb flavor. For channa, add 2 cups drained chickpeas, 1/2 cup water, and simmer 8–10 minutes to meld flavors. Adjust salt (about 1 tsp total) and 1/2 tsp black pepper to taste.

Finish filling

Remove and discard the whole scotch bonnet if used for flavor without excessive heat. Stir in 1/4 cup chopped cilantro and remove from heat. The curry should be moist but not soupy; if too wet, simmer uncovered a few minutes to thicken. Keep warm until assembly.

Cook the roti

Heat a large heavy skillet or flat griddle over medium-high heat. Brush surface lightly with oil or ghee (about 1/2 tbs per roti). Place the rolled layered roti onto the hot skillet and cook 1–2 minutes until golden brown spots form, then flip and cook another 1–2 minutes. Press with a spatula to encourage even browning and flakiness. If layers puff, gently press to encourage separation and cook until both sides have golden brown blisters and crisp edges.

Butter and keep warm

Brush cooked roti with melted butter or ghee. Keep wrapped in a clean towel or in an insulated container to remain soft while you cook remaining rotis.

Assemble street-style

To serve Trinidad street roti, open a warm roti, spoon 1 to 1.5 cups of your chosen curry filling down the center, fold the roti like an envelope or roll it around the filling. Serve immediately with extra cilantro and lime or lemon wedges on the side. For takeout authenticity, place the filled roti on a piece of wax or parchment paper and fold.

Serve each filled roti hot with lime wedges and optional extra curry on the side. Leftover curry can be refrigerated for up to 3 days and rotis kept in an airtight container for 1 day; reheat gently in a skillet with a little butter or oil.