In the Caribbean the regional fast food is the roti, a flour pancake traditionally wrapped around a meat and potato curry. Though East Indian in origin like many West Indian dishes, rotis have been thoroughly localized. Sold everywhere from rustic roadside roti stands to comfortable seated restaurants, they're cheap and filling. The roti wrapper looks like a large flour tortilla, and few will know the difference if you cheat and use tortillas instead of making your own roti bread. Roti bread, however, contains baking powder and is lighter than a tortilla. The most popular fillings are curried chicken, goat, shrimp, or conch with potato chunks and channa (chick-peas). Vegetable roti is also another favorite and jerk and Creole sauces are interesting alternatives to curry. You can pick up and eat a roti, but they're pretty messy. If you are not the adventurous type you may use a knife and fork. Just don't forget to provide hot sauce; in the Caribbean, every island has its own and they're all firery. Serve with Caribbean beer (Carib or Red stripe), soda, or tropic fruit juices like mango, soursop or tamarind to tame the roti's heat.

Now, I make rotis everyday and they are flat and round, they are not messy to eat if you are an indian who eats them everyday, and have a variety of uses. Mostly they are used sort of like bread with soup to mop up and accompany curries, daals, even eggs, also many many other foods sweet or savoury. They are made with "chappati" flour, ( thats what roti is in english). You get your chappati flour and add cooking oil to it then make into a dough using hot water, the dough must be soft and pliable yet not too soft that you can't roll it out. when the dough is made you break a handful size ball from the dough and roll it out o little and then put a little flour into the centre and fold the whole thing up from the sides enclosing the flour into the middle, this process is what makes the roti puff up into a ball when cooking. You press down the excess bits and flip over so the joined bits are underneath. Then you sprinkle the worktop with flour and also the top of your ball of prepared dough too and roll it out into a good size ( about the size of a side plate) being at least 2-3 mm thick. When the roti has been rolled out you cook it first one side then flip over and cook the other side on a medium to high flame on a TAWWAH which is the traditional cooking instument for roti's or a frying pan will do. For exact ingedients and measurements pls email me, or reply to this answer.

It is unleavened Indian bread made out of wholewheat flour.

Roti is similar to a McDonald wrap, but much tastier. The texture is softer than tortilla and roti eaters can tell the difference