Guyanese Roti: Learn how to make roti step by step

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: generic flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Add all-purpose flour, self-rising flour, salt, and water in a bowl.

Mix to form a soft dough, using hands or a stand mixer with a hook attachment.

Knead the dough until smooth, adding a light dusting of flour if sticky.

Let the dough sit for about 15 minutes.

Divide the dough into six equal pieces on a floured surface.

Roll one ball into a thin oblong shape on a lightly floured surface.

Brush the rolled dough liberally with a mixture of oil and shortening.

Cut the dough down the middle without going all the way through.

Roll the dough from one end to the other to form a shape, tucking the loose ends in.

Repeat the process with the remaining five pieces of dough.

Place the shaped dough on a plate and cover with a damp paper towel for about 30 minutes.

Roll out one piece of dough into a circle on a lightly floured surface.

Brush off any excess flour from the rolled dough.

Place the dough onto a large towel or flat heavy pan for cooking.

Cook for about a minute until bubbles form, then flip it over.

Brush the cooked side with the oil and shortening mixture.

Cook for an additional 30 seconds, then flip again and brush the other side with the oil and shortening mixture.

Press the ends of the roti to help it puff up and create layers.

Once cooked, clap the roti using a dish towel to create layers and fluff it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens