Why do we love vegan wraps so much? You can fill them with all sorts of delicious things, use them to mop up yummy juices, have food on the go, or maybe we just love them for those all-important carbs! This vegan Jamaican roti wrap is authentic, holds together beautifully, is flakey, and perfect for BBQ season to wrap up those kebabs or to have with a delicious curry.
There are lots of different ways of making roti, and it is served in Indian, Caribbean and other South-East Asian cuisines. I take my inspiration from my time in Brixton (London), where I enjoyed delicious authentic homemade Jamaican roti that were incredible with a vegan Caribbean curry!
The ingredients for Jamaican roti are very simple, which is what's so magic about them. The mains ingredients are:
Plain flour - you can use either plain or wholemeal flour. Cheap and easy to get!
Vegan Yoghurt - I got the idea to use yoghurt as it's used to make naan bread. It gives it a nice thick texture that holds together well. It also means the recipe doesn't need so much oil. Use plain and unsweetened vegan yoghurt. I generally use soya yoghurt from Sojade.
Olive oil - a bit of olive oil helps with the flakiness of the bread, and makes sure it doesn't stick to your surface when rolling or to the pan when cooking.
Making these vegan Jamaican roti wraps is actually a very simple process. Essentially you:
- Create a dough with the plain flour, water, yoghurt, salt and olive oil.
- Once the dough is the right consistency, let it rest for an hour under a tea towel.
- Divide the dough into 8, and roll the pieces into balls.
- Smooth a little olive oil over each ball with your fingers.
- Roll each into a circle about 15cm in diameter, and around 3mm thick.
- Cook each roti in a frying pan for about 1 minute. You should start to see bubbles form. As soon as they puff up, flip it over and let the other side cook for about 15-20 seconds.
- Repeat with the rest of the dough!
Well, there are so many ways you can use these Jamaican roti. They are brilliant for vegan wraps, perhaps filled with our Jamaican Jerk Jackfruit or some Peri-Peri Seitan Chick'n. See the photo below for our ultimate suggestion of Jerk Tempeh Kebabs with yoghurt dip!
They also great with curries, as an alternative to rice. Or have both rice and roti - gotta love double carbs! Try with our Lentil Koftas with Tomato Curry Coconut Sauce or our Easy Creamy Tomato Daal. The wraps are also great for dipping into hummus - check out our amazing selection of hummus.
Yes. Just store them in the fridge, and heat them up in the microwave or oven before serving. They go a little hard when stored, but are loosened up when heated.
Yes. They freeze really well. You can just reheat them them from frozen or let them defrost.
This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based. She helps people get high energy, great health, and balanced eating with delicious plant-based food.
She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download. Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.
If you love these Jamaican roti, homemade bread and vegan wraps as much as I do, then you'll love these recipes.
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The best vegan Jamaican roti wrap
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 190 g (¾ cups) vegan yoghurt
- 125 ml (½ cup) water
- 4 tablespoon olive oil (plus extra for rolling)
- 1 teaspoon salt
- 480 g (4½ cups) plain / all purpose flour
- Extra water and extra flour (if needed)
- Mix together in a jug the yoghurt, water, olive oil and salt.
- In a large mixing bowl, put the plain flour. Make a well in the centre.
- Pour in half the wet ingredients and mix with a spoon.
- Then add in the rest of the wet ingredients. Mix well, then start to knead with your hands. You want a soft dough that is not sticky. So add more water if your dough is too dry, or add more flour if the dough is too wet and sticky.
- Cover the dough with a wet tea towel (or some cling film) and let it rest for about an hour.
- You then need a clean flat surface - ideally a tray or a non-stick silicone mat. Place the dough on the surface and divide it into 8 pieces. Roll each piece into a ball.
- Take little bit of olive oil in your fingers, and use your fingers to smooth the oil all over the dough ball. The oil will prevent your dough sticking to your work surface and your fingers!
- Now, roll it out into a circle (or circle-ish shape - no perfectionists here!). It should be about 15cm in diameter, and around 3mm thick.
- Heat up a frying pan as hot as it will go. No need to add oil, as you have already oiled the dough. Once the pan is hot, add the roti.
- Cook the roti for about 1 minute. You should start to see bubbles form. As soon as they puff up, flip it over and let the other side cook for about 15-20 seconds. Do not let them burn. There should be a few darker spots (see photos!).
- Repeat the process for each section of the dough.