After a long day’s work, there is nothing like fried aloo and dosti roti. That’s what I made for dinner tonight.
I descended the stairs of the train station, walked across two streets to get to my parked car, placed my lunch bag in the front passenger’s seat and walked over to the grocery store. This is one of the reasons I drive to the train station in the morning, even though it’s only a 7-10 minute walk from my house! It’s easy to stop by the supermarket on the way home and I don’t have to drag a hundred, heavy bags through winding streets to get to my house! I learned my lesson the hard way. I always go with the intention of buying one thing and end up buying everything on sale plus everything else that’s not on sale, then some more.
I arrived home, removed the groceries from the trunk, dragged it to the kitchen and took my usual 15 minute break before making dinner. A wash of hands, change of clothes and checked on my teens who were always busy doing homework. I inquired about their day and then headed straight to the kitchen because they will be’starving’ in about 30 minutes. I speak from experience.
I plan to share my fried aloo recipe soon, so I’m always testing and retesting to ensure that I can explain the techniques clearly to produce consistent results every time. It worked out great because I needed to retest the dosti recipe since I posted it on YouTube today–and they both go well together.
I made this dosti roti recipe over a hundred times already, but I figured one more time wouldn’t hurt. I wanted to remind myself of the difference between using oil and butter. I had the Dah do a blind taste test, and he chose the butter version. He said it had a better texture and I agreed with him. He went back for seconds and my daughter and I gave him a confused look because as of yesterday he said he was no longer eating rice. Roti is ok on his diet.
I have had several requests for dosti roti after posting it on my baigan and aloo video and decided I needed to deliver right away.
What are the various types of roti in Trinidad?
The internet seems obsessed with Trini roti and it’s all for valid reasons. We have a wide variety of the softest, tastiest rotis on the planet. I say that confidently. I have already shared the sada roti, paratha(buss up shot), dhalpuri, aloo roti, lentil puri, peas puri and pepper roti recipes.
Why is it called dosti roti?
Today I am sharing another household favorite, the dosti roti. It’s called dosti roti because dosti means ‘friend’ in Hindi. The two layers of roti are joined together like best friends, hence the name. It was also brought to Trinidad by the indentured servants, our great-grandparents, from India–somewhere in the North, I was told.
How many layers are in dosti roti?
Dosti roti is a thin, soft roti, traditionally with two layers as I mentioned, however in my family we make it with three and four satisfying layers.
How to make the layers in dosti roti?
The flour is kneaded soft, and then small loyahs(balls) are made. One by one, they are sandwiched together using butter and dried flour. It’s then rolled out and cooked on a tawa, then wrapped tightly after cooking to continue to soften.
What is the difference between dosti roti and paratha roti(buss up shut)?
I refer to the dosti as parathas elegant cousin. It’s quite different in appearance from the paratha but basically the same ingredients are used.
What to serve with dosti roti?
Soft and delicate it begs to be eaten with pumpkin talkarie or any of our other mouth watering dishes like curry aloo, Mummy’s curry aloo recipe, fry bodi, baigan choka, tomato choka, curried conch, curried cabbage, sauteed pak choy, sada eddoes, sada aloo, curry chicken, stewed chicken, fry baigan and tomatoes, curry channa and aloo, 20 min Curry canned chickpeas and potatoes, and the list goes on.
I hope you give my recipe a try! Please leave a star rating below!
WATCH VIDEO TUTORIAL:
Dosti Roti
Makes 4 large or 8 smaller–
or any number according to the size and number of layers you make.
Ingredients
4 cups all purpose flour
2 teaspoons baking powder (I use aluminum free)
1 teaspoon salt (I use Himalayan salt)
1 tbs brown sugar
1 ½ cups lukewarm water
For oiling roti
- 4 tbs butter
- 4 tbs vegetable oil
1. In a large bowl, combine the flour, baking powder, salt and sugar.
2. Gradually add water to make a shaggy soft dough.
3. Rub 1 tablespoon oil over dough and cover with a kitchen towel and allow it to rest for 15-30 minutes.
4. Divide the dough into 4 equal pieces, then divide each into two. You should have 8 equal pieces. Make each into a smooth round ball(loyah) with minimum effort and folding–you do not want to toughen the dough!For three and four layered roti, divide again into two.
Layer dough
1. Using one dough at a time, press into a 4 inch circle using your fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with the butter or oil mixture. Repeat with another dough ball.
2. Sprinkle on flour on the first flattened dough and place the second flattened dough circles onto the first and press out together to even out surface and flatten.
Repeat with the remaining dough. Allow them to rest for 15-20 minutes before cooking.
4. When you are ready to cook the roti, heat the tawa, dry cast-iron skillet or griddle over medium heat until hot and brush with the butter oil mixture.
5. Working with one flat circle of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and the rolling pin, roll the dough out. Flip, rotate and roll until it becomes a thin, even 10 inch round(or as wide as your tawa/griddle), making sure that the edges are not thick. If you can’t make it round, don’t worry, it tastes just as good and you have the opportunity to stretch and fix once it’s on the tawa.
Cook Roti
1. Heat the tawa over a medium flame.
2. When hot, pick up the dough, gently place it on the palm of your hand and lay it gently on the tawa.
3. Brush about 1 tablespoon butter or oil over the surface of the roti and cook for 1 minute.
5. Cook for a minute more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly. Press edges to hasten cooking. Repeat flipping and cooking if necessary until the roti is fully cooked.
6. When the roti is fully cooked and is a nice ‘gentle’ golden brown on both sides, transfer to a kitchen towel lined bowl and wrap immediately to keep soft.
With love and Best Dishes,
Ria B.
Dosti Roti
Equipment
- Tawa
- Rolling Pin (dabla)
- Dabla
- Pastry brush
Ingredients
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tbs brown sugar
- 1 ½ cups water
- 4 tbs butter
- 4 tbs vegetable oil
Instructions
Directions
Knead flour
- In a large bowl, combine the flour, baking powder, salt and sugar.
- Gradually add water to make a shaggy soft dough.
- Rub 1 tablespoon oil over dough and cover with a kitchen towel and allow it to rest for 15-30 minutes.
- Divide the dough into 4 equal pieces, then divide each into two. You should have 8 equal pieces. Make each into a smooth round ball(loyah).
Layer dough
- Using one dough at a time, press into a 4 inch circle using your fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with the butter or oil mixture. Repeat with another dough ball.
- Sprinkle on flour on the first flattened dough and place the second flattened dough circles onto the first Pres out together to even surface and flatten. Repeat with the remaining dough. Allow them to rest for 15-20 minutes.
- When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot and brush with the butter oil mixture.
- Working with one flt circle of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, roll the dough out. Flip, rotate and roll until it becomes a thin, even 10 inch round(or as wide as your tawa/griddle), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good and you have the opportunity to stretch and fix once it's on the tawa.
Cook Dough
- Heat tawa over a medium flame.
- When hot, pick up the filled dough gently, place it on the palm of your hand and lay it gently on the tawa.
- Brush about 1 tablespoon butter mixture over the surface of the roti and cook for 1-2 minutes. Flip when the bottom is light golden brown.
- Drizzle or brush oil over the other side. Flip.
- Cook for a minute more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly. Press edges to hasten cooking. Repeat flipping and cooking if necessary until roti is fully cooked.
- When the roti is fully cooked and is a nice golden brown on both sides, use two wooden spatulas to transfer to a flat surface (lined with parchment paper).
Wrap immediately in a clean, dry cloth, however, I like to eat it while it's hot!
Video
Nutrition
Thank you so much for these wonderful tutorials! You really inspired me to finally try making my own Trini food (half Trini here living in Europe), its really less scary/hard than I thought thanks to your elaborate explanation and videos.
I am wondering though how do you manage to get these roti’s so thin and yet so soft, and also to make them stick properly. I feel like mine are just 2 sada roti’s stuck together, and not even that as they don’t stick and let loose in the end. To get them thinner I would have to roll it out more, but I feel like the more I handle them, the stiffer they get?
Hello, thanks for your feedback. I am happy to hear that my detailed instructions are helpful. You can try making your loyahs-dough balls smaller and rolling them out thinner. Rolling it out won’t affect the stiffness unless you make it too thin and do not brush with enough oil. Practice makes perfect. With time, the dough will start speaking to you! Happy Cooking!