Recipe courtesy of Althea Brown
Recipe courtesy of Althea Brown
Watch how to make this recipe.
Garlic and Herbs Guyanese Roti
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- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 40 min
- Yield: 5 rotis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 570
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 349 mg
This roti, a flaky paratha-type flatbread with flavor-packed layers, is a garlicky and aromatic remake of my Guyanese oil roti. I brush the dough with a garlic and herb butter and oil mixture, then fold and roll it to make a laminated dough resulting in light and flaky layers. Enjoy these delicious rotis on their own, or with your favorite curries or stews.
- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 40 min
- Yield: 5 rotis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 570
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 349 mg
Ingredients
Directions
- To a mixing bowl, add the flour, baking powder and salt. Mix together well. Add the warm water a little at a time and lightly knead together. Next, massage 1 teaspoon of the oil into the dough and shape into a ball. Then coat the top of the dough with about 1 teaspoon of oil, cover with a kitchen towel and let rest for 30 minutes.
- In a small mixing bowl, combine the butter, garlic, cilantro, chiles, if using, and 1/4 cup oil. Mix to combine; set aside.
- Separate the dough into 5 pieces and shape into balls. On a floured surface, roll each ball into a flat disk about 1/8 inch thick. Spread 1 tablespoon of the garlic-herb oil over the surface of each dough disk, leaving about 1/2 inch of the area along the edge uncovered. Then sprinkle about 1 tablespoon of flour over the top.
- Starting with 1 of the dough disks, make a slit from the middle of the dough disk to the edge, then fold/roll the dough into a cone. Tuck the ends of the cone into the bottom and push the tip of the cone into the middle. This is called a roti loi or loya. Repeat for the remaining dough disks.
- When ready to cook, set a skillet or tawa over medium heat.
- Starting with the first roti loi/loya you made, roll it out to a flat disk about 8 inches in diameter. Add the dough to the skillet and cook for 30 seconds, then flip and brush with oil. Then flip and brush the other side with oil. Flip again and cook for another 30 seconds. Remove from the heat and clap immediately.
- To clap the roti, place the roti in a clean kitchen towel, then squish together in a clapping (accordion type) motion. This will create lots of flaky layers. Traditionally roti is clapped hot off the tawa with bare hands. Repeat with the remaining roti loi/loya.
- Serve the roti with your favorite curries or enjoy them hot with a dab of ghee or butter.
