Dosti Roti

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This roti is often called a Trini version of puff pastry because of it layers. You can serve it with anything for which you use Sadha or paratha roti. I imagine the name comes from the Hindi word for two: “doh.”


  • 2 cups plus 8 teaspoons all-purpose flour
  • 2 tablespoons baking powder
  • Pinch of coarse salt
  • ¼ cup canola oil
  • 8 teaspoons softened butter


  1. Combine the 2 cups flour, baking powder, and salt. Slowly add about ½ to ¾ cup of warm water, until the dough comes together into a soft ball. Knead slowly, adding the oil in a slow, steady stream. Continue kneading until dough is smooth, about 2 minutes. Allow the dough to rest for 15 minutes.
  2. Divide the dough into 8 equal balls and allow to rest for 5 minutes more. Roll each of the balls into a 4-inch circle and spread each evenly with one teaspoon of the softened butter. Sprinkle each buttered circle with 1 teaspoon of flour.
  3. Take one of the circles and place it butter side down on another circle with butter side up—both buttered sides should face each other. Press firmly and push down on edges to pinch them closed. Repeat with remaining dough circles so you have four layered circles.
  4. Roll out each layered dough circle to a circle inch thick. Heat the tawa or griddle on medium and brush lightly with canola oil. Place a dosti roti on the tawa or griddle. Flip the roti after 40 seconds and continue flipping the roti over until fluffy and lightly browned all over. Repeat with the remaining dough circles. Serve warm.