Roti is eaten widely across the Caribbean, especially in countries with large Indo-Caribbean populations such as Trinidad and Tobago,  Guyana, Suriname, and Jamaica.
Originally brought to the islands by indentured laborers from the Indian subcontinent, roti has become a popular staple in the culturally rich cuisines of these countries.
In the Caribbean, roti is commonly eaten as an accompaniment to various curries and stews.
The traditional way of eating roti is to break the roti by hand, using it to sop up sauce and pieces of meat from the curry.
However, in the Caribbean, the term roti may refer to both the flatbread (roti) itself and the more popular street food item, in which the roti is folded around a savory filling in the form of a wrap.

The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean.
This wrap form of roti originated in southern Trinidad.
It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad and Tobago.
The wrap was convenient, as the meal could be eaten faster and while on the go, as well as keeping one's hands from getting dirty.
In Trinidad and Tobago, various wrapped roti are served, including chicken, conch, goat, beef, and shrimp.
Vegetables can also be added including potato, pumpkin, and spinach as well a variety of local condiments, with pepper sauce (hot sauce) and mango chutney being the most popular.
The roti wrap quickly gained popularity across the island and spread throughout the rest of the Caribbean.
 The wrap is now simply referred to as a roti or just roti.
 The growth in popularity has recently led to referring to the flatbread itself (roti) that surrounds the filling as a "roti skin" or "roti shell", a practice that is now common in both restaurants and commercial companies.
Various types of roti are eaten throughout the West Indies.
They are most prominently featured in the diets of people in Trinidad and Tobago, Guyana, Jamaica, and Suriname.
Caribbean-style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on a tawa.
Certain rotis are also made with ghee or butter.
Roti is eaten widely across the Caribbean, especially in countries with large Indo-Caribbean populations such as Trinidad and Tobago,  Guyana, Suriname, and Jamaica. Originally brought to the islands by indentured laborers from the Indian subcontinent, roti has become a popular staple in the culturally rich cuisines of these countries. In the Caribbean, roti is commonly eaten as an accompaniment to various curries and stews. The traditional way of eating roti is to break the roti by hand, using it to sop up sauce and pieces of meat from the curry. However, in the Caribbean, the term roti may refer to both the flatbread (roti) itself and the more popular street food item, in which the roti is folded around a savory filling in the form of a wrap.
The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad and Tobago. The wrap was convenient, as the meal could be eaten faster and while on the go, as well as keeping one's hands from getting dirty. In Trinidad and Tobago, various wrapped roti are served, including chicken, conch, goat, beef, and shrimp. Vegetables can also be added including potato, pumpkin, and spinach as well a variety of local condiments, with pepper sauce (hot sauce) and mango chutney being the most popular. The roti wrap quickly gained popularity across the island and spread throughout the rest of the Caribbean.  The wrap is now simply referred to as a roti or just roti.  The growth in popularity has recently led to referring to the flatbread itself (roti) that surrounds the filling as a "roti skin" or "roti shell", a practice that is now common in both restaurants and commercial companies. Various types of roti are eaten throughout the West Indies. They are most prominently featured in the diets of people in Trinidad and Tobago, Guyana, Jamaica, and Suriname. Caribbean-style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on a tawa. Certain rotis are also made with ghee or butter.
Roti