Brown Butter Ghee Roti’s 6’s

Description

The history of “oil roti” (also known as chapati) traces back to Indian indentured laborers who brought their flatbread traditions to the Caribbean, particularly Guyana. While traditional Indian roti uses whole wheat, the Caribbean version adapted to use all-purpose flour, baking powder, and oil or ghee to create a softer, flakier bread that became a staple of Indo-Caribbean cuisine. This adaptation created a distinct, layered roti that is often served with curries and stews.