A guyanese roti recipe is a must have in many households. Roti, a popular flatbread found in parts of South Asia and the Caribbean, is a beloved staple in many Guyanese households. This versatile bread can be enjoyed with a variety of dishes, from the fragrant taste of curry powder to a simple spread of peanut butter.
With its flaky layers and soft texture, Guyanese roti has won the hearts and taste buds of many. Today, we'll explore a simple Guyanese roti recipe that will have you savoring this delightful treat in the comfort of your own kitchen. There are many kinds of Caribbean roti, but here is a great oil roti recipe.
These recipes are similar but you won't know what you like best until you try a few different methods.
Guyanese Roti Recipe 1
-1 cup of flour
- 1/2 teaspoon Baking powder (you want to use a little amount when making oil roti cause too much will make it stiff)
- Warm water in cup for kneading
- Oil and flour for oiling
- Rolling pin
- Spatula for turning roti and tawa
- Paper towel and bowl to clap roti
- Plate to place roti after clapping
- Mix warm water with flour and baking powder until nice and soft, add a little flour if sticky (you want to be able to touch the dough and it doesn’t stick to your fingers)
- Clean work space
- Make into small balls, roll out
- Add oil then sprinkle a little flour and fold to form a ball
- Set in plate and cover with damp paper towel for like 20-30 minutes
- Heat tawa on high about 5 minutes before starting……
- Add flour to your work space roll out roti and add flour as needed (does not need to be round)
- Place on tawa, cook until you see bubbles, flip and rub oil then flip again and add oil
- Flip about 2 more times once there’s small brown flakes take paper towel and put in bowl
- Clap to paradise
By S. Ramphal Sohan
Guyanese Roti Recipe 2
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup warm water
- 1/4 cup vegetable oil (or your preferred oil)
- 1/2 teaspoon salt (optional)
- 1 tablespoon melted butter
- Extra flour for dusting
1. Prepare the Roti Dough:
-In a large mixing bowl, combine the flour and salt, mixing well. You can add some whole wheat flour if you prefer a healthier alternative.
-Slowly add the warm water, stirring with a rubber spatula until a sticky dough forms.
-Knead the dough on a floured surface until it becomes soft and pliable. This should take about 10-15 minutes. If the dough is too sticky, add a little more flour, and if it's too dry, add a touch more water.
2. Rest the Dough:
-Place the dough ball back into the large bowl and cover it with a damp cloth or plastic wrap. Allow it to rest at room temperature for at least 1 hour, or up to 2 hours. This step ensures that the dough becomes soft and pliable.
3. Oil Mixture:
-In a small mixing bowl, combine the vegetable oil and melted butter. This mixture will be used to baste the roti.
4. Divide the Dough and Make Loi:
-After resting, divide the dough into small dough balls, roughly the size of a golf ball. These will be the individual roti portions.
-Roll out the balls.
-Use the back of the spoon to add a light amount of oil/butter.
-Sprinkle with flour.
-Cut a small line from one end of the roti ball to the center.
-At the line, take one side and begin to form a cone.
-Stand up the cone and tuck in the top until it resembles another ball.
5. Roll the Roti:
-On a floured work surface, roll out each dough ball into a flat circle of about 1/8 inch thickness.
-The rolling pin is your friend in this step. Sprinkle flour as needed to prevent sticking.
6. Cook the Roti:
-Heat on a tawa or a large skillet, preferably a traditional cast iron skillet, over medium-high heat. A high-quality skillet will help achieve the desired flakiness.
-Place a roti on the hot skillet and cook until you start to see tiny bubbles and brown spots forming, about 1-2 minutes.
-Flip the roti over and cook the other side in the same manner. You can use oven mitts to gently press the roti to encourage air pockets to form. This will help achieve the signature flakiness.
7. Butter Baste:
-After flipping, use a brush or a folded damp paper towel to apply the oil mixture on top of the roti. The oil will help to create those delectable flaky layers.
8. Finish and Serve:
-As you cook each roti, stack them on a plate and cover them with a damp kitchen towel to keep them soft and warm.
-Clap the roti between your bare hands to encourage it to puff up slightly. This is an optional step but adds an authentic touch to the process.
-Serve your hot roti with your favorite sides, such as curry, bacon and eggs, or simply enjoy it with a dollop of peanut butter.
Ingredients by A. Ramnauth
Guyanese Roti Recipe 3
This recipe will make approximately 10 rotis.
For the Roti Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water (you may need a little more or less)
For Rolling and Cooking:
- Extra vegetable oil or ghee (clarified butter)
1. Prepare the Roti Dough:
- In a large mixing bowl, combine the all-purpose flour and salt.
- Gradually add the warm water and start mixing the dough with a spoon or your hands. You may not need the entire cup of water, so add it slowly until the dough comes together.
- Add 2 tablespoons of vegetable oil to the dough and knead it for about 5-7 minutes until it becomes smooth and elastic. You can do this in the bowl or on a clean surface.
2. Divide and Rest:
- Divide the dough into 10 equal portions and shape them into balls.
- Place the dough balls back in the mixing bowl, drizzle a little oil over each, and cover them with a clean kitchen towel. Let the dough rest for about 30 minutes to relax the gluten.
3. Roll Out the Rotis:
- After the dough has rested, take one ball and flatten it slightly with your palm.
- Use a rolling pin to roll out the dough into a thin, round roti. You can use a little oil or flour to prevent sticking, but don't use too much; Guyanese roti should be soft and not too greasy.
4. Cook the Rotis:
- Heat a flat, non-stick griddle or tava over medium-high heat. You can also use a cast-iron skillet.
- Once the griddle is hot, place a roti on it and cook for about 1-2 minutes until bubbles start to form on the surface.
- Flip the roti and cook the other side for another 1-2 minutes. You can lightly press the roti with a clean cloth or spatula to help it puff up.
- Drizzle a little oil or ghee over the roti and spread it with a brush or the back of a spoon.
- Flip the roti again and cook for an additional 1-2 minutes, or until it's lightly golden brown.
- Continue this process with the remaining dough balls, stacking the cooked rotis on a plate and covering them with a clean kitchen towel to keep them warm and soft.
- Serve your Guyanese rotis hot with your favorite curries or side dishes.
About Guyanese Roti Recipe aka Clap Roti
Guyanese clap roti is a popular type of flatbread in Guyanese cuisine. It is made by rolling out dough into thin circles, then folding and clapping the dough to create layers. This technique gives the roti a flaky and light texture. Clap roti is typically cooked on a hot griddle or tawa and served with various curries, chutneys, or as a wrap for fillings like meat or vegetables. It is a beloved staple in Guyanese cuisine and is enjoyed by locals and visitors alike.
Indians ended up in Guyana primarily as indentured laborers during the 19th century. The arrival of Indians in Guyana began on May 5, 1838, when indentured servants were coerced into to work on sugar plantations in what was then known as British Guiana. The majority of these immigrants were Hindus, with a smaller percentage being Muslims. The indenture system lasted until 1917 in the southern Caribbean region.
Over time, the descendants of these Indian laborers have become an integral part of Guyanese society, contributing to the cultural diversity and heritage of the country.
Guyanese roti can be made in slightly different ways, with slight variations depending on personal preferences and family traditions. Some recipes incorporate shortening of some form, while others use olive oil or a butter substitute. No matter which method you choose, the result is always the same—delicious, flaky roti that's perfect for scooping up your favorite dishes.
Roti is a versatile flatbread that's enjoyed in different cuisines across the globe. Whether you're in South Asia, the Caribbean islands, or other parts of the Caribbean, you'll find roti in various forms, each with its own unique charm.
So, why not try your hand at this Guyanese roti recipe? The warm, soft dough, flaky layers, and fragrant taste of curry powder are sure to win you over. You'll discover that making roti at home is an easy way to enjoy the good things this popular flatbread has to offer. Plus, you can always experiment with different fillings and flavors, making it a delightful addition to your culinary repertoire.
In the end, Guyanese roti isn't just food; it's a delicious tradition that brings people together and adds a taste of South America to your kitchen.
- Guyana Chronicle - The Long Journey: From India to Guyana
- The New York Times - Indian, Twice Removed
- Stabroek News - The Indian presence in Guyana
- Quora - Why are there large Indian population (like from India) in Guyana, Suriname, and Trinidad and Tobago?
- Refworld - Chronology for East Indians in Guyana
- Andrews University Digital Commons - Christian History of East Indians of Guyana
- The Print - New York Times called out for labelling Indo-Guyanese people descendants of farmhands
By Melissa D. Goolsarran Ramnauth, Esq. | This content is copyright of West Indian Diplomacy, LLC and may not be reproduced without permission.
She runs West Indian Diplomacy, a Caribbean blog aimed at promoting West Indian history and business in the global marketplace. Melissa has been an attorney for over 10 years. She currently focuses on trademark registration, trademark searches, and office actions. She also has extensive legal experience in the areas of trademarks, copyrights, contracts, and business formations. She owns her own Trademark Law Firm that is virtually based out of Fort Lauderdale.
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