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Dosti roti recipe

Dosti roti is a double layered roti mainly made with flour and water and stuck together with butter or oil and dry flour. The roti is cooked on a flat surface and brushed with butter or oil during cooking.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Caribbean, Indian
Keyword: roti
Servings: 1 roti

Equipment

  • Flat, cast iron griddle or crepe pan or tawa
  • Rolling Pin

Ingredients

  • ¾ cups plus 1 tbsp all purpose flour*
  • 1 tbsp corn flour
  • ¼ cup water
  • 1 tbsp oil or butter (softened)
  • 1 tbsp oil or butter (melted)

Instructions

  • Mix dry ingredients together.
  • Make a well in the center.
  • Pour half of the water and mix.
  • Squeeze the dough together and add more water slowly.
  • Incorporate dry ingredients from sides and bottom of bowl.
  • Form a soft dough.
  • Cut into two and form into two dough balls.
  • Cover and rest for 10 minutes.
  • Heat cooking surface (usually a flat, cast iron tawa is used).
  • Flatten dough balls into 3 inch disks.
  • Rub butter on one side of each disk.
  • Sprinkle flour over the butter.
  • Place one disc on the other with the buttered, floured sides together.
  • Flatten further.
  • Sprinkle flour on a flat surface and coat the flattened dough in the flour.
  • Roll the dough out with a rolling pin. Flip, rotate and roll to form a circular roti.
  • Place roti on hot cooking surface.
  • When there is a visible color change (after 15 seconds), flip the roti over.
  • Brush with melted butter or oil.
  • Flip again and brush with butter or oil.
  • Flip and rotate often to develop brown spots all over the roti.
  • Remove from cooking surface.
  • Wrap in a thick napkin or tea towel.
  • Place in airtight container.
  • Or serve immediately.

Notes

* contains baking powder; if your flour does not contain baking powder, add ¾ tsp baking powder