Today we're going to Roti. Roti is an Indian staple made all around the world. It is related to pita bread and Indians worldwide have their own
variation for the different types of roti. This particular roti recipe is Guyanese roti recipe, Trinidadians make a similiar one which is much larger
and more broken up that they call Buss Up Shut. We'll call my roti, Oil Roti or Paratha Roti, because that is how I grew up calling it, but I've
heard being called Fling and Clap roti and other names. In Guyana we have circular wooden board we use to roll out the dough called a chowki, and the
rolling pin is called a bellna (forgive my spelling :lol
We cook the roti on an iron plate called a tawah, you can use a griddle pan.
4 cups of flour
4 tsps baking powder
1 tps salt
appromimately 2 cups of water (i really don't measure, but i know it's less than 2cups)
1) Mix flour, baking powder, salt and water to form a pliable dough, I add the water in increments and knead the flour, adding more water if
2) Knead dough, until it pulls away from sides of bowl and form a large ball
3) Cover dough with a damp towel, I use paper towels and allow to sit for at least 15 minutes (during this time) I start prepping for my
4) After the allotted time has passed, break the dough up into fist size balls, my hands are small, so I tend to make a smaller roti
5)On a clean flat surface, sprinkle flour and begin to roll out your roti with a rolling pin.
6) After your roti is rolled out, add a teaspoon of vegetable oil to the center and use the back of the spoon to spread it over the roti's surface.
Lightly sprinkle with flour.
7) There are two ways to do the next step, the simple one is folding it in square, but it makes for squarish rotis, the other way gives you a more
rounder roti, but basically what you are doing is trapping the oil inside the dough.
[edit on 9-12-2006 by worldwatcher]
[edit on 9-13-2006 by worldwatcher]