Search a recipe

Monday, April 25, 2022

Guyanese Roti Recipe / Guyanese Paratha Roti Recipe / Easy Guyanese Oil Roti / Guyanese Paratha Recipe / Oil Roti Recipe - An Indo-Caribbean Flat Bread

images of  Guyanese Roti Recipe / Guyanese Paratha Roti Recipe / Easy Guyanese Oil Roti / Guyanese Paratha Recipe / Oil Roti Recipe - An Indo-Caribbean Flat Bread
Guyanese Roti
Yields: 5 parathas

Ingredients

All purpose flour / Maida - 3 cups

Salt to taste

Baking powder - 1 tsp

Oil - 2 tsp

Warm water as needed to knead the dough

Other ingredients

Oil to cook as needed

Method

In a bowl add flour, oil, salt and baking powder mix using your fingers.

Pour warm water slowly and gently knead to a soft semi sticky dough. Do not give pressure while kneading then your paratha will be hard. The dough should not be hard like a chapathi dough.

Cover the dough with a cloth and rest it for 10 minutes. Divide the dough into equal size balls ( about 6 balls).

Dust the kitchen counter with the flour and roll out each ball to a semi thick disc, apply oil generously on top of the paratha and sprinkle some flour evenly.

Make a slit from the center to the edge and start rolling the dough from one corner to the other end to form a cone. Tuck the end and press to flatten the corn. 

Prepare all the balls the same way, cover it with a cloth & rest it for 5 minutes.

Gently roll out the dough to a semi thick flaky disc, do not give too much pressure while rolling as they may loose the layers.

Heat a tawa and cook the paratha both sides by apply oil till brown spots appear on top. Do not cook till crisp.

Remove from the tawa and place it on a towel  using your palm clap the roti by pressing gently from the ends to loosen the flakes. 

Another easy way is just put the hot paratha into a container close it with a lid and gently shake to get the layers.

Serve it hot with any spicy gravy you like.

Note:

a) The whole process of kneading , rolling and cooking should be gently otherwise you will miss out the layers in the paratha and they will turn out hard and crispy.

b) Do not roll the parathas thin they must be a bit thick.

Different rolling methods follow which is easy for you.

a) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly make a slit at one corner and start rolling the dough from one corner to the other end to form a cone. Tuck the end and press to flatten the corn. 

b) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly. Start pleating from one corner till the end. Roll it like a coil and gently press to flatten.

c) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly. Fold all four sides like a parcel and gently press on top.

Thanks for visiting !


No comments:

Post a Comment

Print Friendly and PDF