Oil “Paratha” Roti
Combining basic ingredients like flour, water, and oil, this cherished dish captures the essence of Guyanese cuisine. Follow these easy steps to create perfectly flaky roti that pairs beautifully with your favorite curries or enjoyed on its own.
Servings: 4
Calories: 646kcal
Ingredients
- 3 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup water
- ½ cup oil for dough and cooking
Instructions
- Start by sifting together the flour, baking powder, and salt in a large mixing bowl.
- Gradually add water to the dry ingredients, kneading until a smooth dough forms. Be careful not to over-knead, as this can result in tough roti.
- Rub some oil over the dough ball and cover it with a damp paper towel. Let it rest for at least 45 minutes to improve elasticity.
- Divide the dough into small balls, roughly the size of an orange, and flatten slightly with your fingers.
- Dust your work surface with flour and roll out each dough ball into a thin circle, about ⅛ inch thick.
- Brush the rolled-out dough with oil or melted ghee, then roll it into a log to create layers.
- Cover the rolled dough with a damp paper towel and let it rest for another 20 minutes.
- Heat a skillet or tawah over medium heat and cook the roti until bubbles form on the surface, then flip and cook the other side.
- Place the oil roti in a large bowl with a lid and shake the heck out of it. Or toss the roti in the air and clap it with both hands repeatedly.
- Serve warm.
Nutrition
Calories: 646kcal | Carbohydrates: 84g | Protein: 11g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 693mg | Potassium: 117mg | Fiber: 3g | Sugar: 0.3g | Calcium: 77mg | Iron: 5mg
