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Guyanese Roti
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Serves: 6-8
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Ingredients:
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- 4 cups flour
- 2 tsp baking powder
- 1-1/2 oz butter
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- water, approximately 1-1/2 cup
- 1/4 cup oil
- flour for dusting
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Directions:
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- Mix flour, baking powder and butter.
- Add enough water to form a smooth, soft dough.
- Knead well, cover with a damp cloth, and leave for 15 minutes.
- Knead dough a second time and divide into 8 small balls.
- Flour rolling board and roll out dough in pieces
8-9 inches in diameter. Coat rolled-out dough with oil
and sprinkle lightly with flour.
- Make a cut in the dough from the center out to the
edge. Roll tightly into a cone shape. Press peak into
the center of the cone and then flatten. Follow same
directions for remaining 7 balls of dough.
- Allow shaped dough to "rest" for 15 minutes.
- Flour rolling board and roll out shaped dough so
it's very thin, 8-9 inches in diameter.
- Heat a griddle and slap rolled-out dough onto griddle.
Cook for about 1 minute on each side, coating with oil.
The roti should be crisp with specks of brown.
- Remove roti from griddle and while still hot, clap
it between your hands for 10 seconds until it is soft
and flaky. Serve immediately with chicken curry.
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