The roti is designed to be eaten on the move with fillings like channa, pumpkin or shrimp, but it's a rare non-Trinidadian who can negotiate its juicy, turmeric-laced perils without embarrassment or a good dry cleaner. Roti-making, like roti-eating, is tricky, but gets easier with practice. Once I spent an entire Sunday afternoon with a roti genius, Mrs. Debideen of Couva, Trinidad, as she prepared lunch for her husband, 12 children and their various spouses and grandchildren. In her enormous kitchen, she patiently led me through every step -- the gentle, steady blending of the flour and water, the kneading, the resting of the dough -- and demonstrated the technique of pressing oil into the bread with the back of a wooden spoon while it is cooking. After 30 rotis, I was sure I had it. But it wasn't until my fifth attempt back in Brooklyn that I was able to turn out a bread with the texture of a damp cloth, instead of a rubber bathmat. Featured in: Food; Trinidad On The Hudson.
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Serving Size: 1 recipe (341g) | ||
Recipe Makes: 1 | ||
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Calories: 1178 | ||
Calories from Fat: 3 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 42.9mg | 1 % | |
Potassium 68.5mg | 2 % | |
Total Carbohydrate 301.9g | 89 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 301.9g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1178
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