A Staple of Mauritian Street Food: The Rôti
The rôti reigns supreme in the world of Mauritian street food, catering to all tastes: wrapped around a fragrant curry, dipped in a spicy Creole sauce, or savored plain, fresh off the pan, still warm. This recipe is brought to you by Sunlife hotels.
Ingredients
– Rôtis: 10 pieces
– T55 Flour: 1 kg
– Lukewarm water: 250 ml
– Sunflower oil: 3 drizzles
– Salt: 1 pinch
Preparation
Total Time
1 hour 25 minutes
Preparation Time
15 minutes
Cooking Time
10 minutes
1. The Dough: The Heart of the Rôti
Begin by placing the flour in a large mixing bowl. Add a pinch of salt, the lukewarm water, and three generous drizzles of sunflower oil. Knead the mixture until it forms a soft, smooth, and slightly glossy dough. Shape this into a neat ball.
2. Resting Time
Cover the dough and let it rest for an hour. This step is crucial as it relaxes the gluten, ensuring the dough remains pliable, which is key to the rôti’s signature texture.
3. Shaping: From Circle to Square and Back
Take a portion of the dough. Roll it out into a thin disk, then fold it into a square. Roll it out again to return to a round, even, and flexible shape.
Cooking
Heat a skillet over medium heat without adding any oil. Place the rôti on the skillet and cook until it starts to turn golden brown, flipping it once. The rôti should stay soft and almost elastic.
Enjoy this staple of Mauritian cuisine, whether as a snack on its own or as a delightful complement to a flavorful meal.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.