This traditional Guyanese flatbread is a staple of a top-of the line Guyanese meal, and probably the most important single dish after rice for a Guyanese cook to learn. For Indian cooking, you can find flatbreads in many shapes and sizes- na’an being the most popular; however truly Caribbean cooking always incorporates roti rather than other rising flatbreads thanks to a strong Punjabi-like tradition in Trinidad, Guyana, and Jamaica. Serve this dish with dhal or eggs in the morning and it will become your favorite breakfast like it is for my kids. My family also likes roti with Guyanese pumpkin or butternut squash for breakfast.
Roti also pairs well with curries for main dishes, and it will become the only utensil you will need for the meal; simply tear a piece of roti, and use it with your fingers to grab the dish- eat and enjoy!
This is great for a Weekend family brunch or breakfast
8 cups (2 lbs/1 kg) all-purpose flour
1 tbsp baking powder
½ tsp salt
2 to 2.5 cups water
~ 1 cup vegetable oil and/or melted ghee
Step 1 Directions:
Step 2 Combine flour, baking powder, and salt into a large mixing bowl.
Step 3 Add water slowly and mix to form a soft dough, using a little extra water if necessary.
Step 4 Knead dough until smooth and elastic (the better kneaded, the better the roti).
Step 5 Cover and let rest for one hour,
Step 6 Divide dough into 8 equal parts and shape into smooth balls.
Step 7 On a floured surface, roll out the balls to a circle of about 7 to 8 inches. Place a teaspoon of oil/ghee in the center and spread almost to the edges using the back of the spoon.
Step 8 Two ways to fold the roti:
Step 9 a. Cut a line from middle point to edge. Pick up the cut edge and roll it clockwise into a cone shape. When you have nearly reached the end of the cone, stretch remaining piece of dough under the back of the cone and firmly press into the base. Place back on work surface, press down and reshape into a ball.
Step 10 b. Fold one edge towards the center. Fold the opposite edge past the center to over lap. Do the same with the other tow ends. This should form a square.
Step 11 Continue with the remaining dough to form either 8 circles or 8 squares. , then let sit for 20 minutes.
Step 12 Flour your work surface.
Step 13 Heat a large cst iron frying pan, tawa or electric skillet over medium high heat.
Step 14 Roll one piece of oiled dough out to form a circle an eighth of an inch thick and about 6 to 8 inches in diameter.
Step 15 Place on tawa and cook for 2 to 3 minutes or until the surface begins to bubble and rise.
Step 16 Turn the roti and spread a teaspoon of oil over the entire surface and repeat.
Step 17 Cook both sides until lightly grilled.
Step 18 After each roti cooks, turn it onto a plate. Hold cooked roti in one hand and let go, catching it with a clapping motion with both hands. Do this two times to separate the layers (use a towel if hot). Keep warm on a plate lined and covered with cloth until service.
Hello! I’m Ajee, a mom and grandmom focused on creating delicious memories and leaving a legacy. I live by the water and come from the land of many waters. I’m obsessed with Curry and Old bay, tech tools that make life easier, my grandkids and Shakespeare. Welcome to the river!