Trinbagonian Dosti Roti (2-in-1 Roti) Recipe

February 5, 2020


Yield: 8 Rotis




All Purpose Flour - 3 cups 
Baking Powder - 1 tbsp
Brown Sugar - 1/4 tsp
Salt - Pinch
Water - 9 - 10 fluid ounces
Ghee - 2 - 3 tbsp




  1. In a bowl, mix together flour, baking powder, brown sugar and salt.

  2. Make a hole in the middle and add water.

  3. Knead into a soft dough—about 3 to 5 minutes (add more water if needed, 1 oz at a time).

  4. Cover with a damp cloth and allow to rest for 45 minutes.

  5. Remove cloth and divide dough into 8 equal balls (weigh them if necessary as it is very important that they are equal) and roll into smooth balls.

  6. Cover with cloth and allow to rest for 30 minutes.

  7. Using a rolling pin, roll and shape each ball into a 4” disc.

  8. Spread ghee on top of disc and top with another. Repeat this process with the rest.

  9. Cover with cloth and allow to rest for 30 minutes.

  10. On a lightly floured surface, using your rolling pin, roll each roti out to 10” to 12” in diameter, ensuring to turn your roti 90 degrees counter-clockwise after each roll.

  11. Heat your tawa over medium heat.

  12. Once heated, brush with ghee.

  13. Remove excess flour from your roti by gently tossing it from hand to hand several times.

  14. Immediately place on tawa and spread your roti into a circle.

  15. Brush with ghee and flip after 20 seconds.

  16. Once flipped, apply ghee to any dry spots and allow to cook for 30 seconds.

  17. Flip several times, ensuring the ends are cooked.

  18. Once cooked, remove from tawa and place into an insulated container and allow to sit for 5 to 10 minutes.

  19. Separate Rotis and enjoy!


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