Coco Cooking - Fijian Roti
Recipe Information
Fijian Roti
Cultural Context
Fijian roti has its roots in Indian cuisine, brought to Fiji by indentured laborers in the late 19th century. This flatbread is a staple in Fijian households, often enjoyed with various curries or as a snack. Today, it has become a beloved part of Fijian culture, showcasing the blend of Indian and Fijian culinary traditions.
Add 2 cups of flour to a bowl.
Add a pinch of salt to the flour and make a well in the center.
Add 1 tablespoon of butter into the well.
Pour hot water into the well and let it sit to melt the butter.
Once the butter is melted, mix everything together and add the remaining hot water.
Knead the dough on a floured surface until it forms a ball, being careful not to overwork it.
Divide the dough into equal balls and lightly flour them before setting aside.
Use a rolling pin to roll out the dough into circular shapes, ensuring they fit the frying pan.
Heat a frying pan on high heat and lightly oil it.
Add a roti to the pan and flip it once bubbles form on the surface.
Dampen a cloth with oil and press down on the roti to ensure even cooking.
Once cooked, place the roti on a clean cloth to keep warm.
Equipment Needed
Allergens
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