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Roti Guyanese Recipe

Roti Guyanese recipe is one of the most popular Caribbean food items. It is a pancake type food that is made of flour and egg. Depending on how you prepare it, there are several variations on the dish. For example, you can add some shredded vegetables to it and you can also make it a savory dish instead of a sweet one.

Pastry flour

Roti is a flat bread that originated in South Asia. It is eaten in several different variations in the Caribbean and Indian sub-continent. The most popular version is the Guyanese roti.

To prepare roti, start by sifting flour. You can also add baking powder. If you need additional moisture, use ghee.

Roll out the dough into a circle. Spread a small amount of oil on top. This helps prevent a hard crust from forming. Alternatively, you can brush it with melted butter.

When the roti is hot, you can clap it. This can help release air pockets in the dough. Once you have done this for the entire roti, put it in a towel to cool.

Once it has cooled, place it on a plate. You can also wrap it in a kitchen towel. Make sure that the towel is moist. A damp towel helps the dough ball not crust.

After you have covered the dough, you can let it sit for up to fifteen minutes. Then, you can knead it into a smooth ball. Don’t over knead the dough, as that can make it tough.

You should roll the roti as thin as possible. For this, you can use a rolling pin. But if you are using a pastry cutter, you should roll it into a fat cone shape. Do this until the edges are completely flat.

After the roti has been rolled, it should be cooked. In order to do this, you need to heat a tawa on medium to high heat. Alternatively, you can cook the roti on a wide frying pan or crepe pan.

After the roti is cooked, it should be flipped over twice. Repeat this process until both sides are browned. At this point, remove the roti from the tawa. You can serve it immediately or store it in a refrigerator for up to three days.

Depending on the type of roti you make, you can expect to consume up to 200kcal per serving. Included are the calories from the oil used. Also, you may have to use a little extra flour for rolling.


Roti is a flatbread that is popular in the Caribbean. It is made with flour and can be cooked on a tawa or on a griddle. You can find a number of different variations of this food, depending on the country it’s from. Some Caribbean roti recipes use baking powder, but others do not.

A traditional roti recipe does not include yeast. However, yeast makes the dough extra flaky and soft. This is because it traps gases that cause the roti to swell and release carbon dioxide gas.

One common recipe for roti involves combining all-purpose flour, baking powder, and water. The recipe is then rolled out into small rounds.

If you are making a roti from scratch, be sure to sift the flour before kneading the mixture. You can also add instant yeast for an even fluffier dough.

You may choose to let the roti rest for a few minutes before frying. This will make the dough more supple and help it absorb more liquid. To do this, cover it and leave it for about 15 minutes.

After the roti is done frying, you’ll want to brush it with oil. When the color changes, flip it and cook the other side. Once the second side is brown, remove it from the pan and place it in a container with a lid.

Another way to make a roti is to roll out the dough into a 9 inch round. Let the roti sit for 10 to 15 minutes before eating. Alternatively, you can microwave the roti for a couple of seconds.

Roti is usually served as an accompaniment to curry dishes. Many people in the Caribbean and Indian subcontinent enjoy roti as a quick wrap around curried chicken or other meat. In Trinidad, a popular roti dish is called dhalpuri.

These rotis are quick and easy to make. They can be stored in an airtight container for several months. They can be eaten on their own, or they can be wrapped around curried chicken or shrimp. For a tasty addition to any meal, try these roti recipes.

Cooking method

Roti is a staple in the Caribbean. It is served with curries or stews and is a great vehicle to sop up leftover sauce. There are several different styles of roti in the Caribbean. The type of roti you make is dependent on what ingredients are included in the dough before you roll it out.

Typically, the roti is stuffed with a yardlong bean, but you can also add shrimp, aubergine, or any number of other ingredients. The roti is cooked in a cast iron skillet on low heat. You can use any oil to cook it.

The roti can be stored in an airtight container for up to 3 months. If you are storing it for a long period, it is a good idea to keep it covered with a damp kitchen towel. Alternatively, it can be stored in a sealed container in the refrigerator.

To prepare the roti, begin by preparing a floured work surface. You can sift all of the ingredients. Sifting allows you to ensure that you have the right amount of salt and baking powder in your dough. Once you have sifted the ingredients, stir in warm water. This helps the yeast get activated.

Roll out the dough into small rounds, using a rolling pin. Make sure to cover the surface with one tbsp of oil. Be careful not to press down on the center.

Let the rolled out dough sit for 30 minutes. After that, it should be pressed down on the base of a cone. Next, fold the dough into a flattened ball.

Place the rolled out roti on a hot skillet and baste it with some of the remaining butter. Cook until it is slightly browned and puffy. Flip it over and repeat the process.

To prevent the roti from getting dry and crusty, you can wrap it in a damp paper towel. If you want to store the roti for a longer period, you can place it in a container with a lid.

Roti can be cooked in the microwave. You can also cook it in a tandoor oven.


Roti is an unleavened, flat, unleavened bread from the Indian sub-continent. It is eaten with curries and other dishes. There are many variations of this food. In Guyana, it is a staple. This is because it was brought by the Indian immigrants in the mid-1800s.

Roti can be made with flour and water, or with ghee. Ghee is used to give roti a softer texture. The dough can also be prepared ahead of time.

When the dough is ready, the dough is rolled into small rounds. The rolled-out dough is placed in the center of the pan. A thin, flat roti is then cooked on high heat. Cook the roti until it starts to get light brown spots. After a few minutes, it should be flipped. Continue cooking until both sides are golden.

Another roti type is dhalpuri, which is tawa-cooked and stuffed with split peas. Dhalpuri is a popular street food item in Trinidad and Tobago. Usually, this roti is served with stewed saltfish or other dishes.

Other variants of roti include the Indian roti, which is not leavened. It is made with milled whole wheat flour. This is the roti most popular in the Caribbean.

In the West Indies, roti is usually a quick-cooking meal. In Trinidad and Tobago, it is often paired with curries. Roti can be stuffed with a variety of fillings, including sardines, chilies, and sliced onions.

One of the most popular types of roti in the Caribbean is the roti wrap. These are prepared using a special pan. They are made with wheat flour and are cooked on a tawa.

The name roti comes from the Sanskrit word for bread. It is a cross between a tortilla and pita bread. Although it is a flatbread, it is very soft and can be folded around savory fillings.

Roti can be used as an all-day snack, but it’s best served with a curry. As a flatbread, it contributes approximately 300kcal to the calories. With a little oil and butter, roti adds an additional 40kcal.

Roti is a very popular fast food in the Caribbean. It is easy to find in stores and restaurants. It is available in a variety of flavors, including shrimp and curry.

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