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Coco Cooking - Fijian Roti

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Recipe Information

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Video-Specific Recipe

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.

FJFJside
6 servings
Servings4
2 cups flour
a pinch of salt
1 tablespoon butter
hot water
oil
1

Add 2 cups of flour to a bowl.

2

Add a pinch of salt to the flour and make a well in the center.

3

Add 1 tablespoon of butter into the well.

4

Pour hot water into the well and let it sit to melt the butter.

5

Once the butter is melted, mix everything together and add the remaining hot water.

6

Knead the dough on a floured surface until it forms a ball, being careful not to overwork it.

7

Divide the dough into equal balls and lightly flour them before setting aside.

8

Use a rolling pin to roll out the dough into circular shapes, ensuring they fit the frying pan.

9

Heat a frying pan on high heat and lightly oil it.

10

Add a roti to the pan and flip it once bubbles form on the surface.

11

Dampen a cloth with oil and press down on the roti to ensure even cooking.

12

Once cooked, place the roti on a clean cloth to keep warm.

Equipment Needed

frying panrolling pin

Allergens

milkgluten

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