Guyanese Paratha Roti Recipes

EASY GUYANESE OIL ROTI (PARATHA)

Steps:

• In a large mixing bowl add the flour, baking powder, salt, sugar and rapid rising yeast (If using)
• Mix together with a whisk to combine
• Make a well in the center of the flour mixture and add the warm water
• Use a spatula to mix the water and flour together to form a soft dough ball
• Turn your dough ball onto a clean, floured surface and slightly knead the dough adding a little bit more flour if needed. See above on kneading tips
• Return the dough ball to the mixing bowl, cover and let rest for 20-30 minutes
• After the dough has rested for at least 20 minutes, divide the dough into 5 equal pieces
• On a floured surface, roll a piece of dough out until it is a large, round, flat disk (like a large tortilla)
• Add about 1 tablespoon of fat to the rolled out dough, brush the fat over the entire surface of the rolled out dough
• Using a knife make an incision from the center to one end of the dough, and roll dough to form a cone
• Tuck the ends of the dough into the bottom of the cone and push the cone tip into the base
• Repeat for other 4 pieces of dough.
• Cover and let sit for 5 to 10 minutes
• Preheat a large skillet / tawah (traditional cast iron skillet for roti) on medium heat
• Roll out one of the buttered roti doughs (oiled off roti) into a large thin disk, about ⅛ inch thickness (like a large tortilla)
• Place roti on the warm skillet or tawah
• Cook until tiny bubbles / air pockets appear on the top of the roti (for about 30 seconds to 1 minute)
• Flip and brush with cooking oil and cook for another 30 seconds (or for as long as it will take to apply the oil)
• Flip again and apply oil to the other side. Cook for an additional 30 seconds to 1 minute, then remove from heat
• Clap the roti (if you have those skills) or put the roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to)
• Serve Warm with your favorite curry

GUYANESE ROTI (PARATHA)

Steps:

• * Sift the flour, baking powder and salt together. * Add enough water to form a smooth soft dough. * Knead well and leave ½ hour covered with a damp cloth. * Flour a [cutting] board and roll out the dough to 8" or 9" diameter, then spread with ghee and sprinkle with flour. * Cut the dough from the centre to the edge, roll tightly into a cone shape, press peak into centre of cone, then flatten. Leave again for 30 min. * Cut the dough into 16 pieces, and for each, sprinkle flour on the board and roll out very thin with rolling pin. * Bake on a moderately hot bake stone (tawah), coating the dough with oil on both sides as it cooks. * Turn on both sides and cook for about 1½ minutes on each side. * Remove from baking stone and hit wooden palette until flaky or wrap in clean cloth and mash up.