West Indian Flat Breads


Electric Caribbean food is influenced by a wide range of international cultures. It is the Anglo-Indian connection that brought the Indian flat bread called roti to Trinidad in the West Indies. Serve these simple-to-make breads straight from the pan to accompany spicy seafood chowders, curries, or any other dish that has plenty sauce for mopping up.


450g/1lb/4cup atta or fine whole meal

(Whole-wheat) flour


Baking powder

5ml/1tsp salt

115-150g/4-5oz/8-10 tbsp vegan butter melted


1.Mix the flour, baking powder and salt together in large bowl and make a well in the

Centre. Gradually mix in 300ml/ ½ pint/ 1 ¼ cups water to make a firm dough.

2.Knead on a lightly floured surface until smooth. Place in a lightly oiled bowl clear film (plastic wrap). Leave to stand for 20 minutes.

3.Divide the dough into eight equal pieces and roll each one on a lightly floured surface into an 18 cm/7in round. Brush the surface of each with a little of the melted vegan butter or olive oil, fold in half again. Cover the folded rounds with lightly oiled clear film (plastic wrap) and leave for 10 minutes.

4.Take one roti and roll out on a lightly floured surface into a roundabout 20-23cm/8-9in diameter. Brush both sides with some butter.

5.Heat a griddle or heavy frying pan, add the roti and cook for about 1 minutes. Turn over and cook for 2 minuets, then turn over again and Cook 1 minuets. Wrap in a clean dish towel and to keep while cooking the remaining rotis. Serve warm with Ackee and vegan bacon or your a dish of your choice.