Guyanese Roti Paratha Recipes

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EASY GUYANESE OIL ROTI (PARATHA)



Easy Guyanese Oil Roti (Paratha) image

Roti is a flat bread with Indian influences. In this recipe I am sharing a non traditional way to make the roti dough that provides fail proof results every time.

Provided by Althea Brown

Categories     Flat Bread

Time 1h

Number Of Ingredients 8

3 cups of all purpose flour (plus 1 cup for dusting)
1 teaspoon baking powder
1/4 teaspoon of rapid rising yeast ((optional))
1 1/4 cup of warm water ((about 110°F))
1/4 cup of room temperature fat (like vegan butter, ghee or oil)
1/2 cup of oil for cooking (like sunflower, canola or vegetable oil)
1/2 teaspoon sugar ((to activate the yeast))
1/4 teaspoon salt

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

Nutrition Facts : Calories 476 kcal, ServingSize 1 serving

GUYANESE ROTI (PARATHA)



GUYANESE ROTI (PARATHA) image

Categories     Phyllo/Puff Pastry Dough     Pastry

Number Of Ingredients 5

1 lb (4 cups) flour
4 tsp baking powder
1 tsp salt
1½ oz ghee, margarine or butter
1¾ cups water

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.

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