I love bread of all shapes, sizes, and flavors, but nothing hit the spot quite like curry roti flatbread. In fact, roti is so delicious that I made this curry roti flatbread recipe, which goes perfectly with some yellow chicken curry. So grab your yellow curry powder because we are about to get to cooking!
Put Some Respect On The Roti Name!
Let me be transparent for a second. Although roti is a flatbread, no one will refer to a roti as that outside America. In fact, the name of the recipe contains “flatbread” for SEO purposes.
Additionally, this recipe was West Indian inspired. Respectfully, if you call a roti a flatbread instead of a shell, you best believe folks over there will look at you like you are crazy.
Trinidadians call them skins, so maybe you can say that and get away with it, but flatbread is a no-go.
Outside West India, roti is known as chapati, which ironically enough comes from India. The moral of the story is to call the roti whatever you want, but do not be surprised if you get some crazy looks afterward.
Confessions Of A Bread Lover
Bread is a delicacy that I am thankful for even when it is not Thanksgiving. It is something about throwing your diet away and loading up on fluffy carbs that make me feel all fuzzy inside.
Speaking of diet, I have a confession to make. As much as I enjoy bread, there have been multiple periods in my life of me not eating bread.
Tragic, I know, but you have to make sacrifices when you are trying to get your fine and sexy on. Despite trying to change my life for the better, the bread game keeps calling me and I be answering.
With my favorite food being bread with sauce, cheese, and topping, what do you expect? In addition to that, adding the curry roti flatbread recipe to my menu does not make things any better.
My Discovery Of Roti
Discovering the curry roti flatbread recipe was a crazy journey.
Part of that journey is my 1st experience eating roti being mediocre at best, which should not be a surprise when your source for non-American food is coming from a local grocery store.
The roti there was alright, but overall the taste was disappointing, to say the least, but with all the rave reviews I took matters into my own hands and created a masterpiece!
The curry roti flatbread is so soft and fluffy, it is almost like a cloud dissolving in your mouth. Throw in some yellow curry powder and make some yellow chicken curry and I promise you that roti will be on another level!
Yellow Curry Powder And Yellow Chicken Curry?
Yellow curry powder is one of the ingredients used for the curry roti flatbread recipe that enhance the flavor tremendously. With that in mind, no wonder this recipe is so compatible with yellow chicken curry.
With yellow curry powder in both dishes, they complement each other quite well.
Are Curry Roti Shells The Same As Tortilla?
A tortilla is made with flour, milk, and oil. Using salt and pepper for your tortilla is an option.
Roti, on the other hand, is made with all-purpose flour, water, shortening, salt, curry, and baking powder.
In a way, you can say that roti flatbread is a tortilla. It’s mainly differed with seasoning, cooking method, and what to serve with both of those delightful delicacies.
How Many Curry Roti Shells Should I Eat?
You should eat one roti, maybe two.
If you are starving you should eat about 10-16, and if you are practicing for an eating competition, then you should eat no less than 50 rotis. I’m typing in sarcasm, by the way.
Eat as much roti as you want and do not let anybody make you feel bad about it.
Now if you are asking this question because you are trying to be healthy, then the hard truth is that to accomplish your goals it may be in your best interest to leave the roti alone altogether unless it is a cheat meal.
What Do You Eat Roti Bread With?
The best thing to eat with roti bread is a yellow chicken curry pallet, of course.
How Do You Eat Curry Roti?
What you do is put your filler on top of the curry roti, then fold it and eat it, no silverware is needed.
Making The Curry Roti Shells Flatbread Recipe
Serving: 3
- Ingredients:
- 1 3/4 Cups All-Purpose Flour
- 1/2 Tsp Salt
- 3/4 Tsp Baking Powder
- 3/4 Cups Cold Water
- 1 Tsp Shortening
- 1 1/2 Tsp Curry Powder
- Other Ingredients:
- 1/4 Cup Of Oil For Oiling Cast Iron Pan
- 1/2 Cup Oil To Brush-On Dough
- 1 Cup All-Purpose Flour For Rolling Dough
- 1/2 Cup All-Purpose Flour For Dusting On Roti Shells
- Supplies And Equipment:
- Pastry Brush
- Dough Blender
- Rolling Bin
- Flour Sifter
- 1 Medium Mixing Bowl
- 2 Small Bowls
- Small Metal Spoon
- Cast Iron Pan
- Knife
Instructions To Get Started:
- Using the flour sifter, sift the all-purpose flour, baking powder, and curry powder into a medium mixing bowl.
- Blend shortening into the all-purpose flour and baking powder using the dough blender.
- After mixing in your shortening, add the water, then mix using a small metal spoon to form your curry roti dough.
Forming The Roti Shells
- Separate the roti dough into four pieces for small curry shells or two pieces for large roti shells.
- Using your fingertips or with the pastry brush, add some oil to the surface of each piece of roti dough. Let the dough sit for 5 minutes.
- After 5 minutes, on a floured countertop, individually roll each roti dough into a circle about 1/8 inches thick or less.
Continuing The Process
- Using the pastry brush, coat the surface lightly with oil, then lightly coat the surface with some all-purpose flour.
- Cut a slit from any edge of the circle to the middle using a knife, then fold the roti dough counter-clockwise until 1/3 of the dough is left.
- Roll each piece of dough on a floured board and apply oil to the dough surface. Make sure that the dough is rolled out to be thin.
- Sprinkle a pinch of flour lightly on the dough, then fold the dough in half. Next, fold the dough in a quarter and roll it up into a ball. Let the dough rest for 10 minutes.
- Roll out each piece thinly again and place it on a hot griddle. Brush each side of dough with oil to prevent sticking and turn frequently.
- Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve the roti shell flatbread hot with Chicken Curry and/or Curry Potatoes.
Eat The Flatbread Better Known As A Roti Shell
You now have the sauce to be the boss, which can also be poured on your roti shell, so enjoy all of that flavor!
Curry Roti Flatbread Recipe
Supplies and Equipment
- 2 Small Bowls
- Small Metal Spoon
- Cast Iron Pan
Ingredients
- 1 3/4 Cups All-Purpose Flour
- 1/2 Tsp Salt
- 3/4 Tsp Baking Powder
- 3/4 Cups Water Cold
- 1 Tsp Shortening
- 1 1/2 Tsp Curry Powder
- 1/4 Cup Oil For Oiling Cast Iron Pan
- 1/2 Cup Oil Brush-On Dough
- 1 Cup All-Purpose Flour For Rolling Dough
- 1/2 Cup All-Purpose Flour For Dusting On Roti Shells
Instructions
Instructions To Get Started:
- Using the flour sifter, sift the all-purpose flour, baking powder, and curry powder into a medium mixing bowl.
- Blend shortening into the all-purpose flour and baking powder using the dough blender.
- After mixing in your shortening, add the water, then mix using a small metal spoon to form your curry roti dough.
Forming The Roti Shells
- Separate the roti dough into four pieces for small curry shells or two pieces for large roti shells.
- Using your fingertips or with the pastry brush, add some oil on the surface of each piece of roti dough. Let the dough set for 5 minutes.
- After 5 minutes, on a floured countertop, individually roll each roti dough into a circle about 1/8 inches thick or less.
Continuing The Process
- Using the pastry brush, coat the surface lightly with oil, then lightly coat the surface with some all-purpose flour.
- Cut a slit from any edge of the circle to the middle using a knife, then fold the roti dough counter-clockwise until 1/3 of the dough is left.
- Roll each piece of dough on a floured board and apply oil to the dough surface. Make sure that the dough is rolled out to be thin.
- Sprinkle a pinch of flour lightly on the dough, then fold the dough in half. Next, fold the dough in a quarter and roll up into a ball. Let the dough rest for 10 minutes.
- Roll out each piece thinly again and place on a hot griddle. Brush each side of dough with oil to prevent sticking and turn frequently.
- Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve The roti hot with Chicken Curry and/or Curry Potatoes.
