I have a Guyanese roti recipe on the blog and even a video over on YouTube and I still receive questions regarding the process. I decided to add a new video with my Mom making roti because she is a master at it! If you follow me over on Instagram then you got a sneak peak of her roti making skills. The video will show exactly how she does it, tips and techniques how to make the best Guyanese roti. She also shows how to make Mithai on YouTube so be sure to go and over to that video as well.
As I was watching her, I learned a thing or two and will be implementing them the next time I make roti. The recipe I previously shared was made with all purpose flour and self rising flour, so this time I will share how to make it with all purpose flour and baking powder. I hope this video helps those of you who have been having issues making roti.
Mix all purpose flour, baking powder, salt and water to form a soft dough. Knead until smooth and let sit for 15 minutes. Cut dough into 6 equal pieces then roll into a ball.
Flatten dough and roll into a circle until it’s fairly thin.
Place oil and shortening together in a bowl and break up the shortening into smaller pieces.
Spread oil and shortening mixture over the dough, making sure entire surface of dough is oiled. Cut down the middle of one end of the circle stopping before reaching the other end.
Starting from the longer end, roll dough around itself and tuck the loose end of dough in the top of each roll so it doesn’t open up and let sit for at least half hour.(see video for instructions)
Traditionally this is cooked on a tawa but for those who do not have one can use a wide frying pan or crepe pan. Place tawa on a medium fire.
While the pan heats up roll out the dough to a flat, thin circle. Place dough on an ungreased pan and cook for 1 minute, then flip. Liberally brush the oil mixture on the roti. Flip. Now brush the other side of the roti with the oil mixture and flip again.
Cook for an additional minute, then take off the fire and place in a covered bowl.
Shake in covered bowl vigorously or clap with hands. This will make the roti fluffy and should reveal the layers. Continue this process until all the roti is cooked.