roti bread
Prep time
Cook time
Total time
This is a basic roti or naan bread recipe. It's rather easy. Some island roti recipes uses high starch, mashed root vegetables. You can cook as much as you need or wrap the dough balls in plastic wrap and refrigerate for up to 4 days or freeze, thawing in the refrigerator. I'll be trying another batch with coconut oil.
: bread, side
Cuisine: caribbean
Serves: 8
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 7 tablespoons melted butter
  • 1½ cups almond milk or milk
  • extra virgin olive oil or coconut oil, for frying
  1. Combine all the ingredients in a large mixing bowl. Stir until evenly combined.
  2. Knead the dough for 5 minutes on a lightly floured surface. It should have a bit of elasticity. Add more milk or water, if needed.
  3. Put the dough back into the bowl and cover the dough with plastic wrap. Allow to rest 15 minutes.
  4. Cut in half, repeat until you have 16 pieces.
  5. On a lightly floured surface flatten each ball into 6-inch round.
  6. Heat skillet to medium to medium-high heat. (medium if using a cast iron skillet) Add 2 teaspoons olive oil, place the roti in the pan and allow to cook for approximately 1 minute per side. The first one may be more experimental until you get the temperature just right.
  7. Allow to cool on a cooling rack or clean dish towel.
Recipe by phoebe's pure food at