News Americas, NEW YORK, NY, Fri. Mar. 12, 2021: Roti is a favorite cuisine for many Caribbean nationals and non-nationals, including those from Guyana. Here’s how to make paratha roti this week.
4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbs shortening
Approx. 2 cups lukewarm water
1/2 cup vegetable oil + 1 tbs
1/2 cup vegetable shortening or ghee
Add flour, baking powder, and salt to a mixing bowl and combine.
Add 2 tbsp shortening. Mix until crumbly.
Add water a little at a time. You may not need all the water. Mix into a soft dough.
Add 1 tbs vegetable oil to the top of the dough and cover with a damp cloth. Let rest for 45 – 60 mins
Flour a clean surface. Add dough.
Divide into 6 equal pieces. Form into balls
Roll each ball and rub it with oil mixture. You can use shortening and vegetable oil – equal parts or melted ghee.
Oil, roll into a cone, cover and let sit for 30 mins
Heat skillet, Tawa or large frying pan med to low heat.
Roll out the Roti, add to heated cookware, turn after 15-20 seconds, rub oil mixture, flip, oil the other side.
Cook for another 15-20 seconds
Flip again to make sure you have the color that is to your preference
Remove roti from heat, add to a hand towel or mug and clap with hand or shake.
Remove and wrap into a towel to store to preserve warmth.
Serve with a stew or curry dish.