Roti/2 recipes

Caribbean chicken roti, curried chicken with scotch bonnet, garlic, and jira folded into homemade flatbread rounds. A Trinidadian-style street food classic that rewards a long marinating session.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

Roti pancakes are soft Caribbean-Indian flatbreads rolled twice and pan-cooked on a hot griddle. Five-ingredient bread perfect for scooping curry, wrapping fillings, or eating with butter.

Try this scrumptious East Indian favorite that can be used instead of bread.

Bhopali roti from central India: a flavored whole-wheat-and-rice-flour flatbread enriched with cashews, cumin, cilantro, green chiles, and saffron-infused milk. The royal cousin of everyday roti.

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Aluwala roti: whole wheat flatbread stuffed with spiced mashed potato, onion, and cilantro, then griddle-fried in ghee until golden. The Sri Lankan potato paratha for breakfast or lunch.

Urad dal ki roti folds spiced black gram lentils right into the dough, then pan-fries into hearty North Indian flatbread studded with green chilies, onion and tangy pomegranate seeds.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Laal roti, a rosy Indian whole wheat flatbread kneaded with grated beetroot and warm cardamom. Naturally pink, lightly spiced rotis shallow-fried in ghee until soft and freckled brown.

Sri Lankan coconut roti (pol roti), a rustic pan-fried flatbread packed with shredded coconut, fresh chili, and curry leaves. No yeast, ready fast, and made to scoop up fish or chicken curry.

A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.

I got this recipe from "TheSouthernLadyCooks.com" Here's a blurb from her website: "These rolls will melt in your mouth. I have made them for years and they are wonderful. My family looks forward to these rolls during the holidays. I think this recipe was on a box of grits years and years ago."