Guyana Roti Recipe with Yeast
User Reviews
5.0
3 reviews
Excellent
Guyana Roti Recipe with Yeast
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This flaky, soft, and delicious Guyana roti recipe with yeast is perfect to serve with your curries, stews, and so much more!
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Ingredients
- 2½ cups all purpose flour (reserve 1½ cups for working the dough and rolling)
- ½ teaspoon salt
- ¼ teaspoon sugar
- 1 teaspoon baking powder
- ½ teaspoon yeast
- 1½ cup warm water
- ⅓ cup cooking oil or softened cooking fat such as butter or margarine (for spreading on the dough)
- ⅓ cup cooking oil (for cooking the rotis)
Instructions
- Whisk all purpose flour, salt, sugar, baking powder, and yeast in a large bowl.
- Gradually pour in the water. Knead the mixture with your hands until you obtain a soft and smooth dough. Sprinkle in a little of the reserved flour as needed; if the dough feels too sticky.
- Cover the dough with a clean kitchen cloth or plastic wrap and allow it to rest at room temperature for at least 20 minutes.
- Divide the dough into 6 equally-sized pieces.
- Dust a wooden pastry board or your kitchen counter with flour, lightly sprinkle some flour on top of each ball of dough and use a rolling pin to roll each into a circle of approximately 20cm in diameter (about 8 inches).
- Brush the surface of each roti with softened butter or ghee, lightly sprinkle flour on top, then roll it so it resembles a rope.
- Wrap the dough inward towards the center and tuck the end in the middle so it resembles a cinnamon roll.
- Cover and let rest for 10-15 minutes.
- Next, dust your board or kitchen counter with flour. Roll out each ball of dough into a circle of 20cm (about 8 inches) in diameter and 3mm (about ⅛th inch) in thickness. Lightly dust with flour, so it rolls out easily.
- Heat a heavy-bottomed pan or tawa under medium heat. Once hot, place the roti on top. Cook each side for 30 seconds to 1 minute, until it starts to puff up then flip.
- Brush oil on top. Similarly, cook on the other side for 30 seconds to 1 minute until bubbles start to form then flip. Brush this side with cooking oil as well.
- Remove the roti from the pan, fold it in half, and use the palms of your hands to push it towards itself, a process known as clapping. Transfer it to a bowl, and cover.
- Repeat the process for the remaining pieces of dough.
- Store your roti for later or serve it with curries, stew, or as preferred.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.05g
Sodium
269mg
(11%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.05g | 3% |
| Sodium | 269mg | 11% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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