How to make Caribbean Griddle Bread

Why cooks start here

Caribbean Griddle Bread is cooked the way Caribbean home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a caribbean family cook actually puts it on the table.

Caribbean Griddle Bread finds its roots in the everyday kitchens of the islands, where it is lovingly prepared for family meals. This is not the version you might find in a bustling street market, but the one that graces the tables of homes across the Caribbean. It's a staple that accompanies any meal, its simplicity a canvas for the vibrant flavors of the main dishes it accompanies. Expect a soft yet firm texture, with a slight chewiness that yields a satisfying bite. The salt, measured with an experienced hand, brings out the subtle earthiness of the flour, while the oil adds a hint of richness. This bread is best enjoyed warm, fresh off the griddle, inviting you to tear off a piece and share it with those around the table.