Owner and Chef Danielle Leoni from The Breadruit & Rum Bar shares an easy recipe for roti.


• 1 1/2 teaspoon of rosemary, minced

• 1 1/2 tablespoon of thyme, picked and minced

• 15 leaves/large of basil, torn 1/2” x 1/2”

• 480 grams of hayden flour

• 1 tablespoon of sea salt

• 2 teaspoons of raw sugar

• 1 1/2 teaspoon of baking powder

• 1 teaspoon of black pepper, finely ground

• 1 1/2 cup of water


In mixing bowl, combine rosemary, thyme, basil, hayden flour, sea salt, raw sugar, baking powder, black pepper.

Make a well in dry mixture, add water.

Knead dough gently until fully combined.

Weigh Roti dough into 2 ounces portions.

Divide with parchment paper.

Store in sealed container.

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