Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.
Gently coat cone evenly with oil and place on a large plate. Cover plate with an upside-down bowl or plastic wrap. Chill cones at least 2 hours and up to 12 hours.
Working one at a time, set 1 cone, wide side down, on a lightly floured surface. Gently press down on cone to make a disk.PHOTO BY REY LOPEZ Heat remaining oil in a small saucepan over medium until melted; remove from heat. Heat a medium crepe pan, tawa, cast-iron griddle, or medium skillet over medium-low. Brush pan with oil and place a roti in pan. Immediately brush surface of roti with more oil.
Cook, turning every minute and brushing with more oil as it starts to look dry, until golden, puffed, and layers look like they are pulling apart, 10–12 minutes.Immediately place a roti on one side of a clean kitchen towel and fold the other side over. Holding the two ends of the towel closed with one hand, angle on a slant, allowing bottom edge to touch the counter.Tap wrapped roti with a metal baking spatula or a wooden spoon to break the layers apart.Place in an airtight container lined with a kitchen towel, cover, and let steam at least 15 minutes to soften. Repeat with remaining roti, stacking to let steam as you go.Use the silky shreds of roti to scoop up all the various curries, chows and chokas that make up this roti lime feast.
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