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Guyanese Roti

Guyanese Roti is a traditional Guyanese version of an Indian-inspired flatbread made with a blend of chapatti flour, wholegrain flour and cake flour. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Guyanese Roti.

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Makes:

12

Rating: 4.5 star rating

Tags : Vegetarian RecipesBread RecipesGuyana Recipes

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Method:

Sift the flours into a bowl, whisking to ensure they are combined. Slowly add enough water to gather the flour together and make a soft dough (about 210ml).

Knead the resultant dough for 7 to 8 minutes or until it is smooth and elastic. Shape the dough into a ball, place in a bowl then cover the bowl with damp cloth and set aside to rest for 30 minutes.

If the dough looks a little sticky, dust your hands with flour and knead for another few minutes.

Divide the dough into twelve equal-sized pieces then shape these into balls and lightly dust each with flour. Keep them covered.

Set a cast-iron griddle or skillet to heat over a medium-low flame. Allow at least 5 minutes for it to warm up.

Keep about a 100g of dusting flour nearby. Remove a ball of dough and flatten it between the palms of your hands.

Dust it on both sides with flour. Roll it out as thinly and evenly as possible, aiming for a 12cm diameter circular shape.

When the griddle is hot, place the roti onto its heated surface. Cook for about a minute or until soft bubbles begin to form.

Turn the roti over and cook for half a minute on the second side. If you have a gas hob, light a second burner on a medium flame and place the roti directly on it.

Using tongs, rotate the roti so that all areas are exposed to the shooting flames. Take 5 seconds to do this. Turn the roti over and repeat for about 3 seconds.

The roti should puff up. Put the roti on a plate and cover it with a towel.

Prepare all the remaining sroti using the same method.