Andi Oliver’s easy roti

Andi Oliver’s easy roti

Learn how to make roti with Andi Oliver’s ‘easy peasy roti stylee’. “This is one of those recipes that connects us to the meeting of race, creed, and culture across the Caribbean,” says Andi. “The heritage version dates back to 12th century India, but varieties such as ‘buss up shot’ (it means tattered shirt) roti and paratha are all now a familiar part of the Caribbean dinner table, perfect for mopping up gravies, spiced butters, and curries… I am very keen on this quick roti recipe variation, which my friend and our Wadadli Kitchen head chef Sacha Henry showed me. Sacha himself adapted the recipe from his Punjabi grandmother, Bhajno.”

Andi Oliver’s easy roti

Andi Oliver is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver (DK £27) and tested by delicious. Photograph: Robert Billington.

  • Serves icon Serves 8
  • Time icon Hands-on time 45 min, plus 30 min resting

Learn how to make roti with Andi Oliver’s ‘easy peasy roti stylee’. “This is one of those recipes that connects us to the meeting of race, creed, and culture across the Caribbean,” says Andi. “The heritage version dates back to 12th century India, but varieties such as ‘buss up shot’ (it means tattered shirt) roti and paratha are all now a familiar part of the Caribbean dinner table, perfect for mopping up gravies, spiced butters, and curries… I am very keen on this quick roti recipe variation, which my friend and our Wadadli Kitchen head chef Sacha Henry showed me. Sacha himself adapted the recipe from his Punjabi grandmother, Bhajno.”

Andi Oliver is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver (DK £27) and tested by delicious. Photograph: Robert Billington.

Nutrition: Per roti

Calories
310kcals
Fat
16g (9.9g saturated)
Protein
6.1g
Carbohydrates
35g (3.1g sugars)
Fibre
1.7g
Salt
0.7g

Ingredients

  • 350g self-raising flour, plus extra to dust
  • 1 tsp baking powder
  • Large pinch caster sugar
  • 250g plain yogurt
  • 140g unsalted butter, plus extra to brush
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Method

  1. Combine the flour, baking powder, sugar and yogurt in a large mixing bowl with 2 big pinches of salt. Use your hands to give it a good thorough mix up and bring it all together to make a dough.
  2. Tip the dough out onto a lightly floured work surface and knead it for 2-3 minutes until smooth. Form the dough into a ball, cover and leave to rest in the bowl for 30 minutes at room temperature.
  3. Lightly dust a work surface with flour again. Unwrap the dough and separate it into 8 portions of around 80g each (this bit is not an exact science, so if you end up with a different number of portions it’s fine). Roll each portion of dough into a ball. Next, use a rolling pin to roll each ball out into a rough rectangle. Spread or brush each rectangle with 1 generous tablespoon of butter. Fold in each side of the rectangle, then the bottom and the top to roughly form a little square shape. Turn the square of dough over and over in your hands, lightly pressing the edges of the square down against the work surface until the shape becomes rounded into an irregular circle.
  4. Use the rolling pin to roll each circle of dough out again into a rough rectangle shape. Smear each with a teaspoon of butter, then fold each end in again. Finally, begin to gently roll out each dough rectangle into a bigger circle, around the size of an average dinner plate – some of the butter may squoosh out of the sides here, which is kind of unavoidable. Dust with a little more flour as you go to keep the roti from sticking.
  5. Heat a heavy-based frying pan over a high heat until almost smoking hot. Slip in your first roti and slightly lower the heat to medium–high. Cook until golden underneath and a few tiny pockets appear on top (this should take a couple of minutes), then flip over onto the other side. Brush with a little more butter, then when golden underneath too, flip over and brush with more butter. After 1-2 final minutes, transfer the roti from the pan to a plate.
  6. Repeat until you have used all your dough, stacking the rotis up on the plate and brushing a little more butter between each one as you go. Cover with a kitchen towel to keep warm until ready to serve.

Nutrition

Calories
310kcals
Fat
16g (9.9g saturated)
Protein
6.1g
Carbohydrates
35g (3.1g sugars)
Fibre
1.7g
Salt
0.7g

Buy ingredients online

Recipe By:

Andi Oliver

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