Guyana Roti Recipe with Yeast
This flaky, soft, and delicious Guyana roti recipe with yeast is perfect to serve with your curries, stews, and so much more!
Servings 6
Calories 408kcal
Ingredients
- 2½ cups all purpose flour (reserve 1½ cups for working the dough and rolling)
- ½ teaspoon salt
- ¼ teaspoon sugar
- 1 teaspoon baking powder
- ½ teaspoon yeast
- 1½ cup warm water
- ⅓ cup cooking oil or softened cooking fat such as butter or margarine (for spreading on the dough)
- ⅓ cup cooking oil (for cooking the rotis)
Instructions
- Whisk all purpose flour, salt, sugar, baking powder, and yeast in a large bowl.
- Gradually pour in the water. Knead the mixture with your hands until you obtain a soft and smooth dough. Sprinkle in a little of the reserved flour as needed; if the dough feels too sticky.
- Cover the dough with a clean kitchen cloth or plastic wrap and allow it to rest at room temperature for at least 20 minutes.
- Divide the dough into 6 equally-sized pieces.
- Dust a wooden pastry board or your kitchen counter with flour, lightly sprinkle some flour on top of each ball of dough and use a rolling pin to roll each into a circle of approximately 20cm in diameter (about 8 inches).
- Brush the surface of each roti with softened butter or ghee, lightly sprinkle flour on top, then roll it so it resembles a rope.
- Wrap the dough inward towards the center and tuck the end in the middle so it resembles a cinnamon roll.
- Cover and let rest for 10-15 minutes.
- Next, dust your board or kitchen counter with flour. Roll out each ball of dough into a circle of 20cm (about 8 inches) in diameter and 3mm (about ⅛th inch) in thickness. Lightly dust with flour, so it rolls out easily.
- Heat a heavy-bottomed pan or tawa under medium heat. Once hot, place the roti on top. Cook each side for 30 seconds to 1 minute, until it starts to puff up then flip.
- Brush oil on top. Similarly, cook on the other side for 30 seconds to 1 minute until bubbles start to form then flip. Brush this side with cooking oil as well.
- Remove the roti from the pan, fold it in half, and use the palms of your hands to push it towards itself, a process known as clapping. Transfer it to a bowl, and cover.
- Repeat the process for the remaining pieces of dough.
- Store your roti for later or serve it with curries, stew, or as preferred.
Nutrition
Calories: 408kcal | Carbohydrates: 40g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Sodium: 269mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.3g | Calcium: 49mg | Iron: 3mg