Trinidadian Roti

Method

Mix flour and salt in a large bowl, then gradually add water whilst stirring until a soft dough forms. Knead for 5-8 minutes until smooth and elastic, then cover and rest for 30 minutes. Divide dough into 4 equal portions and roll each into a ball. On an oiled surface, flatten each ball and brush with oil, then roll tightly into a spiral and coil it up, tucking the end underneath. Flatten the coil with your palm into a thin, even disc about 20cm diameter. Heat a cast iron tawa or heavy-bottomed frying pan over medium-high heat and cook each roti for 1-2 minutes per side until light golden spots appear, pressing gently with a cloth to encourage puffing. Brush with melted butter or ghee immediately after cooking and stack wrapped in cloth to keep warm.