I truly love roti, especially with curry or for breakfast as a wrap with bacon eggs n cheese YUM!. I make it all the time but could never manage to get that authentic flaky layered texture we get from the Indian restaurants here in Jamaica.So most times we would buy it from the restaurant in bulk. Interestingly enough It never once occurred to me to search online for an authentic recipe. However when I decided to make curry chicken wraps for my Lunchables month I did just that. I googled how to make Guyanese roti and boy did I find a winner.
I have never made a roti more perfect than this. The recipe belongs to Altee of metemgee.com. I found a very informative video on YouTube detailing how to make them and I am over the moon that I did. The only thing I added was salt, and I used salted butter on my roti. Hope you guys try this and use it to make your curry chicken wraps.
Ingredients (printable recipe)
2 cup flour
2 teaspoon baking powder
1 teaspoon vegetable shortening
¼ teaspoon salt
1 cup water
2 tablespoon salted butter
½ cup oil
Instructions: click here to watch Altee make them.
- In a bowl mix the flour baking powder, shortening and salt
- Form a well in the center and slowly add the water, incorporate to form slightly sticky dough
- Cover with a damp paper towel and set aside for 30 minutes to an hour
- Melt butter in the oil in a dish
- After the dough has rested separate into four pieces.
- Dust flour on a work surface and roll one piece into a large circle brush the entire surface liberally with the butter oil mixture
- Make a radial cut from the center to the edge and roll the dough around into a cone shape
- Fold the excess dough over on the top of the cone (the larger end)
- Flip over and press the pointed end of the cone back into the dough
- Let it rest for another 20 minutes after you have done all four pieces
- After the time has passed on a floured surface roll each dough again into a large disk
- Place on a warm pan and when it starts to bubble flip it
- Brush the cooked side with the butter oil mix
- Flip again and brush with more butter
- After 2 to 3 minutes fold into four and place in a sealable container
- Vigorously shake the dough to release the layers and the flakes
|Dough after the first knead|
|Dough after 45 minutes of rest|
|Dough after being oiled, rolled into a cone and folded on itself|