Easy Guyanese Oil Roti Recipe

Making the Dough

1. In a large mixing bowl, combine the flour, salt, sugar, baking powder, and dry yeast. Mix well.
2. Add the tepid water gradually while stirring the mixture with a spoon or your hands.
3. Continue mixing until a soft and slightly sticky dough forms and knead it for about 5 minutes until the dough becomes smooth and elastic.
4. Cover the dough with a clean kitchen towel and let it rest for about 20-25 minutes.

Resting the Dough and Shaping the Rotis

1. After the dough has rested, divide it into 6 equal-sized portions and shape them into balls.
2. Take one dough ball and lightly dust it with flour. Roll it out into a thin, round shape using a rolling pin. If needed, you can dust the rolling surface and the dough with additional flour to prevent sticking.
3. Spread a thin layer of softened ghee or any other oil you want to use over the rolled-out dough
4. Starting from one end, make a series of pleats by folding the dough like an accordion until you reach the other end.
5. Coil the pleated dough into a spiral shape and tuck the end underneath.
6. Gently press it down to flatten it slightly. Repeat the same steps for the remaining dough balls.
7. Cover them with a damp kitchen cloth and allow them to rest for an additional 15-20 minutes.

Cooking and Serving

1. Heat a tawa, griddle, or non-stick pan over medium heat.
2. Take one dough ball at a time and place it on a lightly floured surface. Roll out the dough into a flat circle of about 20 cm (8 inches) in diameter.
3. Place one roti on the hot griddle and cook for about 30 seconds to 1 minute until bubbles start to form on the surface.
4. Flip the roti and cook the other side for another 30 seconds to 1 minute until it puffs up and gets light golden brown spots.
5. Remove the cooked roti from the griddle, hold it with a clean kitchen towel or tongs, and gently clap it between your hands. This helps to release any trapped steam and makes the roti more pliable and soft.
6. Repeat the cooking and clapping process for each roti as you cook them.