How to make 'proper' Caribbean Roti
Your question intrigued me and I'm curious to know what these rotis are like. I make rotis often and have for a number of decades but I learned how originally from a Punjabi family. I don't really make them the same way as I've developed my own method over time. I use a mix of white flour, whole wheat and soy flour with a handful of wheat germ added. I don't butter mine when finished cooking either. My rotis are soft and hold up well as I also use them as a wrap instead of tortillas or pita bread. So I'm thinking a certain difference in flours can affect how they hold up for wraps.

I did some searching online and found a recipe for Caribbean wraps and filling that's supposed to come from Trinidad. Looking over different Caribbean roti recipes, one thing I noticed is they all have baking powder in them. I've never used it myself for rotis so perhaps that also affects how they turn out. The recipe link I'll give also adds a pinch of yeast that might help. All I can suggest is to try a small batch and see how they turn out.

Here's the recipe link. The part for rotis is at the bottom of the recipe.Trini Roti recipe