Caribbean roti is a flatbread traditionally made from wheat flour and commonly served with curried fillings.
Roti arrived in the Caribbean through Indian indentured workers, particularly during the nineteenth century. The bread evolved into regional forms, including dhalpuri, which contains ground split peas, and paratha-style breads layered with fat. In Trinidad and Tobago, roti is often wrapped around curry, creating a handheld meal.
Common fillings include curried potato, chickpeas, chicken, goat, or vegetables. The word can refer both to the bread and, in Caribbean usage, to the complete filled dish.
Roti is not the same as bara, the fried bread used for doubles. Nor is every Caribbean flatbread a roti: johnnycake is a separate cornmeal- or flour-based bread found in several islands. Recipes and names vary across Trinidad, Guyana, Jamaica, and other Caribbean communities.