Trinidadian Roti (Simple Version) - Taste the Islands
tastetheislandstv.com · 2016
Against 25 Trinidadian roti recipes
More baking powder than 96% of recipes and more water than 84%.
How it compares
Against the typical batch: the median of 25 Trinidadian roti recipes, per 100 g of flour.
- More baking powder than 96% of recipes: 4.6% of the flour weight against the typical recipe's 2.5%.
- More water than 84% of recipes: 95% of the flour weight against the typical recipe's 72%.
- More salt than 76% of recipes: 2.4% of the flour weight against the typical recipe's 1.2%, about twice as much.
- Sugar in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 1.1%.
Ingredients (7)
- 4 cups unbleached all purpose flour≈ 500 g
- 5 tsp. baking powder≈ 23 g
- 2 tsp. salt≈ 12 g
- 2 tsp. brown sugar≈ 9 g
- 2 cups lukewarm water≈ 474 g
- 1 tbsp. and 1/4 cup vegetable oil≈ 14 g
- 4 tbsp. clarified butter (ghee) or regular butter≈ 57 g
flour 500 gbatter 1089 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 25 recipes. Shaded: the middle half. Tick: the median.
- Water95% · 92nd percentile · median 72%
- Baking powder4.6% · 98th percentile · median 2.5%
- Fat14% · 38th percentile · median 22%
- Sugar1.8% · 76th percentile · median 1.1%
- Salt2.4% · 86th percentile · median 1.2%
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