Trinidad Roti

Ingredients

• 400 gall-purpose flour
• 1 tspturmeric
• 250 mlwarm water
• 2 tbspvegetable oil
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 400 g of all-purpose flour, 1 tsp of turmeric, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly to ensure the turmeric is evenly distributed, giving the flour a light yellow hue. Gradually add 250 ml of warm water to the dry mixture, stirring with a wooden spoon until a shaggy dough forms.
2. Transfer the dough onto a lightly floured surface and knead it by hand. Use the heel of your hand to push the dough away from you, then fold it back over itself. Continue kneading for about 8-10 minutes until the dough becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
3. Once the dough is smooth, shape it into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for about 30 minutes, or until it has doubled in size. The dough should feel soft and slightly puffy to the touch.
4. Preheat your oven to 200°C (392°F) and lightly grease a baking sheet with 2 tbsp of vegetable oil. Divide the risen dough into 8 equal portions and gently shape each into a ball. Flatten each ball into a disc about 1/4 inch thick, using your fingers or a rolling pin.
5. Place the discs onto the prepared baking sheet, leaving space between each one. Bake in the preheated oven for about 10-12 minutes. The roti should puff up slightly and develop a light golden color on the surface, with a soft and tender texture.
6. Remove the roti from the oven and transfer them to a wire rack. Allow them to cool slightly, just until the crumb sets and the steam dissipates. This ensures the roti remain soft and pliable.
7. Serve the Trinidad Roti warm alongside your meal. They are perfect for scooping up curries or stews, embodying the spirit of sharing and togetherness at the table.