Simple Roti with Toasted Coconut Ghee

Few dishes tell the story of the Caribbean quite like roti. Soft, flaky, and endlessly adaptable, it’s the kind of food that brings people together—passed from hand to hand, rolled up with curried vegetables or stewed meats, and shared around tables that hum with conversation. Paired with homemade toasted coconut ghee, this recipe celebrates both the island warmth and the deep history woven into every bite.

Roti arrived in the Caribbean with Indian indentured laborers in the 19th century, following the abolition of slavery. Workers from India brought with them their culinary traditions—flatbreads, curries, and the practice of cooking with ghee. On the islands, those traditions met the flavors and ingredients of the Caribbean: local flours, coconut oil, and an abundance of tropical spices. Over time, roti became something uniquely Caribbean—still rooted in South Asian technique, but unmistakably shaped by the rhythms, ingredients, and creativity of island life.

And then…

Today, you’ll find roti across Trinidad and Tobago, Guyana, Jamaica, and other islands, each version slightly different. Some are soft and layered, others thin and stretchy; some are served alongside fragrant curries, while others are wrapped up like sandwiches to eat on the go. No matter the form, roti is comfort food at its finest—made to share, to savor, and to remind us of how migration and memory can transform simple ingredients into something extraordinary.

In this version, toasted coconut ghee adds a subtle nutty sweetness and island flair. Inspired by traditional ghee-making techniques, it’s infused with the aroma of golden, caramelized coconut—an ingredient that feels right at home in Caribbean kitchens. Brushed over warm roti, it gives each layer a soft sheen and a whisper of tropical flavor.

This dish isn’t just a recipe—it’s a bridge between continents, generations, and stories. Simple roti with toasted coconut ghee is the kind of food that connects people, the kind you want to make again and again, and the kind that reminds you that food, at its heart, is always meant to be shared.

Ready to get knuckles-deep in some dough? Let’s dive in!

Step 1: Make some ghee!

In our kitchen, we prefer the taste of fresh ghee! Start by heating a small skillet over medium low heat. Any higher, and you risk browning (or even burning!) the milk solids, and that’s a different dish! After the butter melts, you’ll notice that it bubbles and foams. This is normal! Butter naturally contains a lot of milk, and the foam is just that water evaporating! When the foaming has stopped, you’ll notice some little granules settling at the bottom of the skillet. These are milk solids – remove them and get your ghee!

To remove the milk solids, place a mesh strainer over a cup or bowl, and lay some cheesecloth over the strainer. Pour the ghee through the cheesecloth-covered strainer. Et voila! You have your very own fresh ghee! It’s a clear yellow oil at this temperature and, in a dark pan, almost looks like water!

Step 2: Toast coconut in the ghee

If you can remember all the way back to the title, this recipe includes toasted coconut ghee. How do we get to that point? It’s simple! Toast some coconut in the ghee for flavor, and then remove the solids! First, sprinkle about 1/4 cup unsweetened coconut into the warm ghee from step 1. Then, continue cooking over medium low heat until the coconut toasts up nicely, like in the photo below:

When your coconut is a nice golden brown, pour your ghee mixture through the same cheesecloth-covered strainer from step 1! Finally, you have some toasted coconut-flavored ghee! You can use it on your roti!

Step 3: Gather ingredients for the dough

This dough is very simple, no leavening agents required! All you need is some flour, salt, sugar, and water!

Step 4: Make one big dough ball

Then, use a Danish dough whisk to combine the flour, sugar, and salt evenly. Then, mix in the water slowly. Continue adding small amounts of water and whisking. When you’ve fully incorporated all water, it may easier to flour a work surface and turn the dough out for kneading. So, work the dough by hand for 3-5 minutes, or until the dough is no longer sticky. You now have one big dough ball! Next, let your dough rest for 20 minutes or so, so that the gluten relaxes and becomes easier to work with!

Step 5: Divide into six small dough balls

The specific number of dough balls can be changed, depending on the size of final product you wish to make! Fewer dough balls will make larger roti, while more dough balls will make smaller roti.

Next, on your floured work surface, turn out your dough for shaping! We find that it’s easier to begin by rolling out the dough balls with an adjustable rolling pin set to its smallest setting, then continuing by hand. Your fingers are very sensitive, and can feel if the dough is getting too thin, or if the gluten is ripping in the dough. Give it a try and see what we mean! Touching the dough and working it by hand is a great way to learn your personal preferences!

Step 6: Fry the stretched dough

Next, you will heat a small cast iron skillet over medium high heat, and brush the skillet with your fresh toasted coconut ghee. (My favorite cast iron skillet for this came in a “cast iron brownies” gift set from my fabulous in-laws!) Lay the roti in the pan, stretching it gently and carefully all the way to the edge of the pan. Doing this helps ensure the final roti are all the same size! Then, brush the uncooked top of the roti with toasted coconut ghee, and flip with tongs. Finally, when both sides have been browned, your roti are finished!

Step 7: Serve your simple roti with toasted coconut ghee

Though the recipe calls for toasted coconut ghee for frying purposes, the ghee can also be used as a topping! Serve the roti with our South African butternut squash soup or our Moroccan red lentil soup! Looking for something a bit heartier? Try our pumpkin dal or Brazilian black bean stew!

A Dish to Share helps curious home cooks feel proud of what they made, excited about what’s next, and increasingly knowledgeable about food and culture, one global recipe at a time.