Making SOFT Oil Roti With Grandma || Guyanese Paratha- Episode 377

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Put the flour in a bowl.

Add baking powder and a little bit of vegetable oil to the flour.

Mix the flour, baking powder, and oil together.

Add warm water gradually until a soft, shaggy dough forms.

Gather the dough onto itself and let it rest for a couple of minutes.

Break the dough into large balls, knowing that each ball will make two rotis.

Dip one dough ball in dry flour and roll it out until thin.

Spread oil on the surface of the rolled dough and sprinkle with dry flour.

Fold the dough in on itself to create layers, then place it on a plate.

Let the folded dough rest for another 10 minutes before cooking.

Roll out the rested dough ball until thin again, using dry flour to prevent sticking.

Heat a towel and place the rolled roti on top.

Brush one side of the roti with oil, flip it, and brush the other side.

Cook the roti for about 1 minute on each side until fluffy and soft, adjusting for desired crispiness.

Remove the roti from the heat and clap it around to release the layers.

Repeat the process for the remaining dough balls, ensuring to keep the cooked rotis warm in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens