Saint Martin Rotis is a traditional Sint Maarten recipe for a classic Indian-style flatbread (roti) that demonstrates the Indian influence on the island. The full recipe is presented here and I hope you enjoy this classic Sint Maarten version of: Saint Martin Rotis.
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A nod to the Indian influence on the island, where roti is a type of Indian flatbread that often accompanies a curry. In the Caribbean rotis are often wrapped around the curry so the whole is eaten like a burrito. It's a staple of the street food scene in Sint Maarten.
Rotis are served for dipping in sauces, they serve as an accompaniment and are a common street food served stuffed with Colombo curry and folded.
Ingredients:
360g wholemeal (whole wheat) flour
3 tbsp oil or ghee or melted butter, divided
1 tsp salt (or to taste)
500ml warm water, to knead (or as needed)
Method:
Sift the flour and salt into a large mixing bowl then work in 2 tbsp of the oil. Gradually add 4 tbsp of the warm water, mixing with your fingers until everything is crumbly.
Gradually add more water, bringing all the flour together to form a dough. Add 1 tsp of oil to grease the sides of the bowl and knead the dough for 1-2 minutes until it holds together. Cover the bowl and set the dough aside to rest for 7-10 minutes.
After resting, knead the dough again for 1-2 minutes. By this time the dough should be soft but not at all sticky and very pliable.
Turn the dough out onto an oiled work surface then oil your rolling pin.
Divide dough into two large equal portions. Shape each half into a ball.
Place a griddle or tawa or similar over medium heat to warm up.
Taking each ball in turn, roll out to a circular, flat, shape. Spread 1 tsp of oil on it and dust it with flour. Now roll the dough up to form a log.
Divide each rolled up piece of dough into 9 equal portion. Shape each portion in a round ball and then press the ball to make a flat circular disc.
Dust each dough disc with flour, and make circular roti with rolling pin. Use wheat flour to dust as required.
Once shaped, take the first roti and place on your hot griddle. Flip the roti after 3-4 seconds, whilst still under-done. Cook on the second side until completely done (a couple of minutes) then flip over back onto the first side and finish cooking.
Remove the roti from your griddle/tawa then spread 1 tsp oil, using half for both sides. Place on a warmed serving dish then cook the next roti. Pile this on top of the first. Continue in this manner until all the rotis have been cooked.
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