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Stack of golden flaky jamaican roti torn open showing soft layered interior on a floral plate
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Foolproof Jamaican Roti Recipe

A soft, flaky jamaican roti built on a simple fold-and-rest method that creates real layers without a laminating dough — tested until the fold count was exactly right.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 210kcal

Ingredients

For the dough:

  • 3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup (240ml) warm water

For layering and cooking:

  • 1/4 cup butter, melted
  • 3 tablespoon vegetable oil, plus more for cooking

Instructions

  • In a large bowl, whisk together the flour, baking powder, salt, and sugar. Gradually add the warm water, mixing until a rough, shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Cover with a damp towel and rest for 20 minutes.
  • Divide the dough into 6 equal pieces and roll into balls. Roll one ball into a thin round, brush generously with melted butter, then fold into thirds, and fold again into thirds the other direction. Tuck into a ball, cover, and rest 15 minutes. Repeat with remaining dough.
  • Roll each folded ball into a round about ¼ inch thick and 8 inches across, rolling evenly from the center outward.
  • Heat a heavy skillet over medium-high heat with a thin layer of oil. Cook each roti about 90 seconds per side, brushing a little extra oil on top before flipping, until golden and blistered.
  • As each roti comes off the skillet, clap it carefully between your palms a few times to separate the layers. Stack under a clean towel and serve warm.

Notes

  • Rest times are not optional — skipping either rest is the most common cause of tough roti.
  • Unrolled dough balls (after the first rest, before folding) freeze well for up to 2 months.
  • Reheat leftover roti in a dry skillet for 30 seconds per side, or wrapped in foil in a 300°F oven for 8 minutes.
  • Stick to three folds, not five — more folds trap too much butter and leave the center doughy.
  • Dairy-free option: substitute the melted butter with an equal amount of vegetable oil.
  • Whole wheat flour can replace up to half the all-purpose flour; reduce folds to two for a less dense result.
  • A cast iron skillet gives the most even heat, but any heavy-bottomed nonstick skillet works.
  • Roll evenly from the center outward to avoid thin edges that cook faster than the middle.
  • Leftovers keep in an airtight container in the fridge for up to 4 days.