Guyanese Roti

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.

Guyanese Roti

prep time

cook time

Total Time:

Makes:

Method: