Guyanese Roti

Print Recipe

Prep Time 30

Cook Time 15

Resting Time 1

Total Time 1 45

Servings

Calories 274

Ingredients

3 cups flour
¼ tsp salt
2 tsp baking powder
1 ¼ cup warm water
¾ cup vegetable oil

Instructions

All ingredients ready? Let's begin!
Add the flour, salt, and baking powder to a large bowl. Whisk together to combine.
Use the whisk to make a little well in the middle of the bowl. Add the warm water into the well (hot water from your tap is perfect).
Use a wooden spoon, spatula, or your hands to mix the water into the flour. You will need to use your hands towards the end regardless to make sure the ingredients fully combine.
Once the dough has mixed enough in the bowl, turn it onto a lightly floured surface. Use your hands to knead it for about 5 minutes. If the dough is too sticky, sprinkle it with flour until it is more stretchy than sticky.
Roll it into a ball or pinch the edges and pinch them together underneath so the surface is smooth on top.
Place the dough back into the bowl and cover with a clean towel. Leave in a warm spot for half an hour.
After half an hour has passed, separate the dough into 5 equal pieces. You can do this by eye or by using a kitchen scale.
On a lightly floured surface, roll each portion of dough into a large, flat circle like a pizza. Use a pastry brush to brush oil over the surface of each dough circle.
Place a sharp knife or pizza cutter in the middle of a dough circle and slice outwards, so it is cut halfway through. Starting at one side of the cut, tuck the corner into the center of the dough. Where the dough has folded it will make another corner. Tuck that corner into the middle too.
Continue all the way around until you reach the other edge of the cut, then press that last corner into the center so it all sticks together.
Repeat with all 5 portions of dough then place on parchment paper, cover with a kitchen towel, and allow to sit for half an hour.
After half an hour, place a large skillet over medium heat.
On a lightly floured surface, roll out one of your dough balls big enough to cover the entire base of your skillet (about 1/8 inch thick).
Carefully place the flat dough into the ungreased skillet and cook for 30-60 seconds, or until the surface starts to bubble.
Use a spatula to flip the roti over in the pan. Brush the surface with more oil. Cook for approximately 30 seconds.
Flip the roti again in the pan and brush the surface again with oil. Allow to cook for another 30 seconds.
Immediately after cooking, you will need to "clap" the roti. This can be done using your hands, but for beginners you may prefer putting the cooked roti into a bowl and covering it. Keep the bowl covered and shake it vigorously for a few seconds or until it begins to flake.
Transfer the roti to a clean plate and repeat the process for the remaining dough. Serve warm and enjoy!

Nutrition