Guyana Paratha Roti
To make paratha roti, mix flour, baking powder, and salt, then combine with shortening until crumbly. Gradually add lukewarm water to form a soft dough, then let it rest after adding a bit of oil. Divide the dough into balls, roll them out, coat with an oil or ghee mixture, form into cones, and let rest. Heat a skillet or pan, roll out the roti, and cook on both sides while adding oil. Once cooked, clap or shake the roti to achieve the signature flaky texture, then wrap it in a towel to keep it warm. Serve with your favorite curry or stew.
Ingredients
- 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
Instructions
- Add flour, baking powder, and salt to a mixing bowl and combine.4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt
- Add 2 tbsp shortening. Mix until crumbly.2 tbs shortening
- Add water a little at a time. You may not need all the water. Mix into a soft dough.Approx. 2 cups lukewarm water
- Add 1 tbs vegetable oil to the top of the dough and cover with a damp cloth. Let rest for 45 - 60 mins1/2 cup vegetable oil + 1 tbs
- 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.1/2 cup vegetable shortening or ghee, 2 tbs shortening
- 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.
Notes
Remove and wrap into a towel to store to preserve warmth.
Serve with a stew or curry dish.