Guyanese Roti

Add 1 cup of warm water and mix to form a slightly sticky dough. Add additional water if the dough is too dry.

Place the dough on a lightly floured surface and knead for 2-3 minutes.

Cover and rest the dough for 30 minutes.

After the dough has rested, cut into 5 equal parts.

Take one ball of dough and roll it out thin on a lightly floured bench.

Brush a thin layer of oil over the top surface of the dough.

Using a knife cut the dough from the center to the outside edge.

Roll the dough to form a cone, tucking the ends into the center.

Repeat with remaining dough.

Cover and allow the dough to rest for a further 30 minutes.

Preheat a large skillet over medium heat.

Roll one dough ball on a lightly floured surface to approx ⅛ inch thickness.

Cook on the preheated skillet until small air pockets/bubbles start to form, approx 30 seconds.

Turn the roti over and brush lightly with oil. Cook for a further 30 sec and flip the roti over again to cook for another 30 seconds. Lightly brush with oil.

Remove from the heat and ‘clap’ the roti. This can be done with your hands however many find the roti too hot to handle so you can place the roti in a container with a lid and shake it for 1 minute to loosen the layers and release the air pockets.

Serve warm with your favorite curry.