Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them into an insulated box and sell them on the street for a few dollars (ec). The wrapper that these delicious and filling snacks is what makes them so fantastic. Light, and almost translucent, they somehow manage to contain the spicy/curried contents even whilst the eater devours it. Now, we can argue about what is truly a Roti, flat beads etc... but I am not interested in that, I want to know how (and what type of flour to use) to make the covering for what is considered to be a Caribbean Roti. PS: The best ones always seem to come from Grenada.
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