Servings
Font
Back
Guyana Roti Recipe with Yeast
5 from 3 votes

Guyana Roti Recipe with Yeast

This flaky, soft, and delicious Guyana roti recipe with yeast is perfect to serve with your curries, stews, and so much more!

Prep Time
20 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 408 kcal
Course: Breakfast, Lunch, Dinner

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 water warm
  • ⅓ cup cooking oil for spreading on the dough, or softened cooking fat such as butter or margarine
  • ⅓ cup neutral cooking oil for cooking the rotis, generic cooking oil

Instructions

    Cup of Yum
  1. Whisk all purpose flour, salt, sugar, baking powder, and yeast in a large bowl.
  2. 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.
  3. Cover the dough with a clean kitchen cloth or plastic wrap and allow it to rest at room temperature for at least 20 minutes.
  4. Divide the dough into 6 equally-sized pieces.
  5. 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). 
  6. Brush the surface of each roti with softened butter or ghee, lightly sprinkle flour on top, then roll it so it resembles a rope.
  7. Wrap the dough inward towards the center and tuck the end in the middle so it resembles a cinnamon roll.
  8. Cover and let rest for 10-15 minutes.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Repeat the process for the remaining pieces of dough.
  14. Store your roti for later or serve it with curries, stew, or as preferred.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 408

% 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.