DISH RESEARCH · Bread
Roti
Fijian wheat flatbread with butter, cooked on an oiled pan.
About Roti
This Fijian roti comes from chef and baker Bertrand Jang. The plain flatbread combines flour, salt, butter and hot water, with oil used on the cooking pan.
The wheat dough has a mild savoury flavour, enriched by butter. It is presented as a bread to accompany curry, rather than a filled or sweetened version.
Thin, round breads develop air bubbles on the pan. The source describes keeping the cooked roti under a tea towel to preserve their softness and prevent drying.
Allergens in this recipe
Contains: Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Roti
Bertrand Jang's Fijian roti.
- FlourBase
- SaltSeasoning
- ButterBase
- WaterLiquid
- OilCooking mediumIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Flour: Wheat (gluten). Standard flour in the selected Fijian wheat-roti context; exact grade unspecified.
- Salt: No positive allergen conclusion recorded; absence is not verified
- Butter: Milk. Butter enriches the dough base; separate oil is used on the pan.
- Water: No positive allergen conclusion recorded; absence is not verified. Hot water in dough; no displayed cooking quantities.
- Oil: No positive allergen conclusion recorded; absence is not verified. Oil type unspecified in the source.
Origins & food traditions
Fijian roti; selected Bertrand Jang preparation.
Countries
- Fiji
- Saint LuciaCatalogue link pending review
- FijiCatalogue link pending review
Cuisines & regions
- Fijian Cuisine
- Indo-Fijian CuisineCatalogue link pending review
- Saint Lucian Creole CuisineCatalogue link pending review