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Roti

Name: Roti
Total time: 40 min
Yield: Serves 6
Cuisine: Fiji
Ingredients: 300g All-purpose flour; 180ml Water; 1/2 tsp Salt; 2 tbsp Vegetable Oil; To taste Butter

Dessert

⏱ 40 min

👥 Serves 6

Difficulty ⭐

Soft flatbread rolled thin and cooked — essential with Fijian curry.

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📖 The Story Behind This Dish

Fijian roti is a flatbread brought by Indian immigrants and eaten almost daily with curry and dhal. It's usually made with white flour rather than whole wheat, and the Fijian way is to make it soft. Cooked roti is wrapped in cloth to keep warm and torn by hand to scoop up curry. It's also a lunchbox staple for school and work.

🌆 Where it's eaten: In the morning kitchen, a mother deftly rolls and cooks roti, stacking the finished ones in a cloth while packing the children's lunches.

🥕 Ingredients (serves 6)

All-purpose flour 300g
Water 180ml
Salt 1/2 tsp
Vegetable Oil 2 tbsp
Butter To taste

👩‍🍳 Instructions

Mix the flour and salt, add lukewarm water and oil, and knead into a soft, smooth dough.
Cover with plastic wrap and rest 30 minutes.
Divide into 8 balls, dust with flour, and roll each thin to about 18cm across.
Cook in a very hot dry frying pan and flip when bubbles form on top.
Press lightly with a spatula to puff and brown on both sides.
Brush with butter while hot and wrap in cloth to keep warm.

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