Roti is king!

Hello again folks! After all the talk of curry and doubles, today I’m going to continue with another favourite and well known staple in Trinidad and the Caribbean; roti.

Roti is a type of unleavened bread which is quite popular throughout the world as it has many names in various cultures. For example, the idea of roti includes the likes of Indian breads such as chapatti and naan. You may also be familiar with flatbread and pita bread which are all typically made with flour, water and sometimes oil and salt. However, as it’s based on East Indian culture and culinary traditions, roti is usually eaten with various vegetarian and meat sides. Here are two basic yet popular approaches, all of which are distinct variations on the theme of bread and curried foods.

·         Wrapped roti/Dhalpouri - a thin roti that is filled with dhal or split peas mixed with savoury seasonings such as chadon beni, chive, pimento peppers and geera. When bought, it is usually sold folded around a curried meat and vegetable fillings. Depending on the preparation, this can be a handheld, sandwich-like experience. But generosity often stretches the bread’s capacity to breaking point.

·         Buss-up-shut – sold as curried meat(s), vegetables and bread presented as separate portions. The roti, also called paratha, is shredded and frayed and generally bears a resemblance to a mangled shirt, which derives its colloquial name “buss up shut” (busted shirt).

Of course, knowing our level of creativity, there are many other variations of roti – too much to talk about now! But you’ll discover as you go along. With that said, below highlights a tried and true recipe for dhalpouri and buss-up-shut roti by well-known local Chef Jason Peru. He is quite active on social media and is great at experimenting with many types of foods. Here’s his take on roti:

Buss Up Shut Dough

Ingredients Needed For the Buss Up Shot Dough

·         9 Cups of Flour

·         4 Tbsp of Baking Powder

·         6 Cups of Tap Water

·         8 Oz Margarine (Cubed)

·         4 Oz of Cookeen (Shortening)

·         1 Cup of Vegetable Oil

*My mom also uses ghee and a sprinkle of brown sugar to add to the softness and flavor of the roti. Just a little ghee is needed so feel free to mix a few table spoons into the Margarine and Cookeen mixture.

Method:

To make the Dough, add the flour and baking powder to a large mixing bowl and mix to combine. Add the water in 3 installments and mix until dough has absorbed in the water, and then begin to knead using your hands for about 2 minutes until the dough comes together.

Divide and roll the dough into nine balls. Let rest for 15 minutes.

Meanwhile, place Cookeen (Shortening) into a sauce pan and melt on medium heat. When in liquid form remove pan from heat and add the cubed margarine to the pot of hot Cookeen to soften up on its own. Stir gently and set aside.

Dust your counter with flour and roll out each dough ball into 9” Inch circles.

Brush on the margarine mixture onto the surface of the dough coating evenly.

Then using a small knife cut into the radius of the dough (from the center to one end of the dough), then roll the dough into a cone form stuffing the pointed end of the dough inwards as to properly secure to stand up with pointy side up. Let rest for 15 Minutes.

Put your tawa on the fire over medium to high heat. Dust counter with flour and roll out each dough ball into 9” Inch circles. Brush rotis with vegetable oil and place on hot tawa. Cook for about 20 seconds then flip and brush other side with oil. Cook for 45 seconds and brush with oil and flip until dough is crusty on both sides. Using a wooden dabla (or two long pot spoons) strike roti and beat until flaky in consistency and tears slightly into large strips. (This is the Buss or burst element) Remove roti and place in a clean kitchen towel to keep warm.

This is what it should look like:

(Photo courtesy D Roti Palace)

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Dhalpurie Roti

Ingredients Needed

·                4 ½ Cups of Flour

·                2 Tbsp of Baking Powder

·                3 Cups Water

·                1/3 Cup of Vegetable Oil for Brushing Roti

Dhalpurie Filling

Ingredients Needed

·                6 Oz of Split Peas

·                2 Tsp of Chief Turmeric Powder

·                2 Whole Pimento Peppers

·                5 Cloves of Garlic

·                3 Tbsp of Vegetable Oil

·                4 Leaves of Chadon Beni

·                1 ½ Tbsp of Chief Geera Powder

·                Salt and Black Pepper to taste.

Method

Place a medium sauce pan over high heat. Add the split peas, 2 whole cloves garlic, turmeric, whole pimento peppers and enough water to cover the split peas and boil for 20 minutes, while still retaining a slight crunch.

Meanwhile to make the Dough, add the flour and baking powder to a large mixing bowl and mix to combine. Add the water in 3 installments and mix until dough has absorbed the water, and then begin to knead using your hands for about 2 minutes until the dough comes together.

Divide dough into three balls. Let rest for 15 minutes.

After the split peas are boiled, strain properly retaining the garlic and pepper and place into a food processor or mill to mince. It should resemble a course bread crumb texture.

Place a sauté pan over high heat and meanwhile mince the remaining 3 cloves of garlic and the Chadon beni with a knife until very fine. Add the vegetable oil to the hot pan and swirl, followed by the geera powder, garlic and chandon beni. Stir to cook for 30 seconds then add the grounded split pea mixture. Reduce heat to medium and stir mixture in the pan to cook evenly and combine all ingredients until it looks powdery. Cook for about 2 minutes and season with salt and black pepper to taste. Remove from heat and set aside.

Dust your counter with flour and roll out each dough ball into 5” Inch circles. Spoon 2 Tbsp of powdered split pea mixture into the center of the dough. Gently cusp the dough in your palm bringing together the edges as to encompass the mixture in a stuffed ball with filling tapped inside.

Rest dough for 5 minutes.

Preheat tawa over medium to high heat.Dust your counter with flour and roll out each dough ball carefully into 9” Inch circles. Brush rotis with vegetable oil and place on hot tawa. Cook for about 20 seconds then flip and brush other side with oil. Cook for 45 seconds and brush with oil again. Dhalpurie Roti should swell gently now and when this occurs remove roti and place in a clean kitchen towel to keep warm.

This is what it looks like:

(Photo courtesy Shantirecipes)

(Source: Pinterest)