Get ready to transport your taste buds to the vibrant streets of Guyana with our recipe for Paratha Oil Roti, a staple in Guyanese cuisine. This flaky, crispy, and oh-so-delicious flatbread is a game-changer for any meal. With its perfect balance of crunch and softness, you'll be hooked from the very first bite. And the best part? It's surprisingly easy to make at home! In just 35 minutes, you can create a batch of 6 mouthwatering rotis that will impress your family and friends. So, what are you waiting for? Dive into our recipe and learn the secrets to making authentic Guyanese Paratha Oil Roti.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Guyanese
Serves: 6 roti
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup vegetable oil
- Water as needed
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, mixing thoroughly to distribute the salt evenly.
- Create a well in the center of the flour mixture and gradually add 2 tablespoons of vegetable oil. Mix the oil into the flour using your fingertips until the mixture resembles coarse crumbs.
- Slowly add warm water, a little at a time, and knead the dough until it becomes smooth and elastic. The dough should be soft but not sticky. Typically, this requires about 3/4 to 1 cup of water.
- Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes to allow the gluten to relax, which will make rolling easier.
- Divide the dough into 6 equal-sized portions and roll each into a smooth ball.
- On a lightly floured surface, roll out each dough ball into a thin, circular shape approximately 8 inches in diameter.
- Brush the surface of each rolled-out roti with remaining vegetable oil, then fold it into a triangle or rectangle, creating layers.
- Heat a heavy-bottomed skillet or tawa over medium-high heat. No additional oil is needed on the cooking surface.
- Place the folded roti on the hot skillet and cook for about 1-2 minutes on each side until golden brown spots appear.
- While cooking, gently press the roti with a spatula to help it puff up and create layers.
- Once cooked, remove from heat and immediately brush with additional oil for a soft, glossy finish.
- Stack the rotis and wrap in a clean kitchen towel to keep warm and prevent them from drying out.
- Serve hot with your favorite curry, dal, or as a side to any Guyanese main dish.
Tips
- To ensure your rotis turn out light, flaky, and utterly delicious, follow these expert tips: * Make sure to knead the dough until it becomes smooth and elastic, as this will help create the perfect layers. * Don't overwork the dough, as this can lead to tough rotis. * Use the right type of oil for brushing, as it will give your rotis a rich, glossy finish. * Don't be afraid to experiment with different fillings and toppings to give your rotis an extra boost of flavor. * To keep your rotis fresh for longer, store them in an airtight container or wrap them individually in plastic wrap.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 30g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
