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Roti (Plain) Recipe

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Here is a classic Guyanese recipe

Ingredients

  • 8 oz flour
  • 3 tsp baking powder
  • 2 oz margarine or ghee, optional

Oiling

  • ½ pt cooking oil, or 4 oz ghee

Dredging

  • ¾ cup flour

Directions

  • Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
  • Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
  • Cut into 8 pieces.
  • Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
  • Fold in layers round or square so as to trap air.
  • Leave to stand 10 minutes or longer if desired.
  • Roll out each piece thinly and place on a heated greased griddle or tawah.
  • Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
  • Remove from the heat and clap out air immediately from the roti.
  • Fold and place in a towel or grease-proof paper.
  • Note:A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.

Alternative Roti recipe

Ingredients

  • 4 cups sifted white flour
  • 4 tbsp (¼ lb.) shortening or margarine (or a mixture of both)
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1½ cup water

Directions

  • Sift together the flour, baking powder, and salt
  • Cut in the shortening until the mixture is about like coarse cornmeal
  • Add water and mix to a stiff dough
  • Cut into small pieces and roll into balls about the size of a small orange.
  • Roll out and cook on hot baking stone (tawah).

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