Dish

Roti chaud

Roti chaud is made from a mixture of flour, water, salt, and oil. The dough is kneaded and left to rest before being rolled out into thin circles. The bread is then cooked on a hot griddle until it is golden brown and puffy. Roti chaud is best served warm and can be eaten on its own or used as a base for sandwiches.

African cuisine› Southern African cuisine› Mauritian cuisine

Bread› Flatbread

Origins and history

Roti chaud is a popular bread in Mauritius and is believed to have originated in India. It was brought to Mauritius by Indian immigrants and has since become a staple food in the country.

Dietary considerations

Roti chaud is suitable for vegetarians and vegans. It contains gluten and may not be suitable for those with celiac disease or gluten intolerance.

Variations

There are many variations of roti chaud, including roti with vegetables, roti with meat, and roti with cheese. Some people also add herbs and spices to the dough to give it extra flavor.

Presentation and garnishing

Roti chaud is traditionally served on a plate or platter. It can be garnished with herbs and spices or served plain. The bread should be torn into pieces and shared among the diners.

Tips & Tricks

To keep roti chaud fresh, store it in an airtight container or wrap it in foil. It can also be frozen for later use.

Side-dishes

Roti chaud is often served with curries, stews, and other spicy dishes. It can also be used as a base for sandwiches and is great for dipping in chutneys and sauces.