Guyanese Oil Roti || The Real Deal || Paratha Roti or Clap Roti - Episode 1

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.

In a bowl, add 4 cups of all-purpose flour and 1.5 teaspoons of baking powder.

Add 1 tablespoon of vegetable oil to the flour mixture.

Mix the flour and oil with your hands until combined.

Gradually add about 2 cups of water to the mixture, a little at a time, to make a soft dough.

Knead the dough for about 2 minutes until it is smooth and soft.

Divide the dough into 7 equal balls.

Flatten one ball of dough with your hand and dip it in extra dry flour.

Use a rolling pin to roll out the dough into a circle, ensuring it is not too thick.

Spread oil on the inside of the rolled dough and sprinkle dry flour on top.

Fold one edge of the dough into the center, then fold the opposite edge in, and do the same with the bottom edge.

Start rolling the dough tightly from one end to the other, tucking in the loose edge to form a ball of dough with oil inside.

Repeat the rolling and folding process for the remaining dough balls, demonstrating a second method of folding the dough.

Roll out the dough again, ensuring it is not a perfect circle.

Heat a skillet over medium heat and place the rolled roti in the skillet.

Cook for about 30 to 40 seconds, flipping it occasionally with your fingers.

Remove the roti from the skillet when it has brown spots but is not too brown to avoid drying out.

Place the cooked roti in a bowl lined with paper towels to keep warm.

Clap the roti between your fingers to separate the layers and keep it soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens