Roti is a type of Indian flatbread that comes in many different types and flavors. .This is usually served with stews such as curry or baigan choka. Its very popular in India and parts of the Caribbean. In Guyana it is very popular as a breakfast item. Today I’m sharing my mom’s recipe for paratha roti. I will attempt to demystify this simple but complex dish. My mom makes the best Roti so when I decided to make this, I called her up in the middle of her lesson at school. I knew that her recipe would come out perfect as always. I gobbled this up today with baigan choka, this combination is a favorite of mine.
Paratha Roti
1 cup self rising flour
2 cups all purpose flour
1 1/4 cup water
1/4 tsp salt
3/4 cup oil
1/4 cup shortening
Yields: 6 roti
Mix flours, salt and water to form a soft dough. Knead until smooth and let sit for 15 mins. Roll dough into a rectangular shape about 1/8 inch in thickness. Place oil and shortening together in a bowl. Spread oil and shortening mixture liberally over the dough, making sure entire surface of dough is oiled. Starting from the longer end, roll dough tightly( similar to the way roll the dough when making cinnamon rolls). Slice into six pieces. Tuck the loose end of dough in the top of each roll. so it doesn’t open up and let sit for at least half hour.
Traditionally this is cooked on a tawa but for those who do not have one can use a wide frying pan or crepe pan. Place tawa on a medium fire. While the pan heats up roll out the dough to a flat, thin circle. Place dough on an ungreased pan and cook for 1 minute, then flip. Liberally brush the oil mixture on the roti. Flip. Now brush the other side of the roti with the oil mixture and flip again. Cook for an additonal minute, then take off the fire and place in a covered bowl. Shake in covered bowl vigoruously. This will make the roti fluffy and should reveal the layers. Continue this process until all the roti is cooked. Enjoy this with curry, baigan choka or just by itself.
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JehanP Post author
Thank you for the kind words Tina. That amount will be more than enough. I gave a large measurement to ensure that u don’t run out of that mixture since you would need to apply it liberally when you’re cooking the roti. I usually keep the extra for the next time I make roti.
Anjali
Jehan, I did try your roti and for some reason mine never swells up..no matter if I use less or more baking powder :-/ it does however gets soft and flaky but never rises up when cooking on the tawa…why is that so? Thanks in advance!
JehanP Post author
Hi Anjali, roti puffs up because of the layers that you created when you rolled it up with the oil. Also if the roti has a hole, it will not puff up. Do you see any steam escaping when the roti is cooked?
Anjali
Yes I do see steam escaping sometimes! Ok I will try to wrap it better. Thanks so much..btw I just love your blog! I keep coming back over and over to check out your recipes to see if I want to make something new, I love cooking and love to bake! Too bad I’m going on a diet lol. xoxo
JehanP Post author
Anjali, let me know how it turns out. Thanks for visiting!
J. Crums
I ran out of oil so I had to use clarified butter. They came out pretty darn good! I’ll try it with oil next time and compare. I also put them in a zip lock and “clapped” it loose. Thanks for the recipe!
Coolie Bai Bunny
Girl de ting so good me gon open me own restaurant call de dish Jehan curry and roti. Thank u thank u thank u.
OMG-Roti!
My mom makes amazing roti and you would think after all the years of helping her in the kitchen making roti, rolling dough, cooking on the tawa – even clapping with my bare hands – I would be able to make it myself. Unfortunately, I was beginning to think I missed the DNA from my mother! I will definitely try your method. (1) I never thought of using self rising flour – I always messed up the baking powder to flour ratio. (2) rolling up jelly roll style is brilliant! I was taught to roll out, cut to the radius and roll together in a ball (3) not clapping with your bare hands but putting in a covered bowl? Amazing! Not only saving your hands from extreme pain, but no mess! I will touch base after I make this to let you know how it turned out.
Rubbydubby
My grandmother was a pro at it, and most of my aunts know, but it always seemed hard as making home made bread because if you need it too long it gets hard and will fall apart
Interesting way of doing it though. That bowl ideas seems weird, but will tell others of it. people used to clap by hand, but its hard on the hands. I seen people beat it a bit with a spatula
Either way Guyanese make the best roti…dont let people from that little island tell you different
Ronald
Hi Jehan,
You make us proud.. If you dont use self raising flour but the regular flour, what is the baking powder to flour ratio?
Thanks in advance and keep up the great work.
JehanP Post author
Hi Ronald, thank you so much for the kind words. I am proud to represent us!! If you’re using just plain flour use 1 tsp of baking powder for this recipe. Thank you for visiting and for the support.
Amir
Hi Jehan:
I can’t wait to try your receipe because I love roti. I’ve tried to make roti a couple of times before (not using your receipe) and it has turned into a frisbee. I read through the comments and found that someone mentioned baking powder. In your list of ingredients I don’t see any mention of baking powder, how much do I need to use?
JehanP Post author
Hi Amir, Baking powder is not needed in the recipe because it has self rising flour. Someone asked if they didn’t use self rising flour but all purpose flour, how much baking powder should they use. The recipe does not call for baking powder.
Amir
Hi Jehan, thanks so much for your prompt response. I’m going to try to make roti tonight. I can’t wait!!!!
Mahalia
Tried the roti today and they came out great. My technique needs some work (i didnt get circles until the last two) but they tasted great and were soft. What type of oil do you use? My mom who is an expert at this, uses ghee. My mom don’t measure anything so it’s hard to replicate he recipe. Thank you.
candice
U made my day o how I miss guyana & my mother in law u made me whole again your recipe inspire me 2 try some of my favourite dishes tnks
Yadah
I could never get this right. I trying your way. Hope it works out for me
Toni Shearon
Hi Jehan- I am in the same boat as Yadah who posted on 4/27/13. I can neverrrrr get this right and yours seem simple enough. however, today is my first time attempting it again after years and it already looks a hot mess. Can you PLEASE post pics of each step starting from “rolling the dough into a rectangular shape?” I totally lost all hope at that step!!:(…. My rolls look nothing like yours because it was really hard to know what it should look like after each step. THANK YOU SO MUCH. I WOULD REALLY LOVE TO TRY THIS AGAIN!
JehanP Post author
Toni, if you google a recipe for cinnamon rolls you will see exactly how I rolled up the roti. I simply tucked the loose end into the middle like in the picture and let it sit.
JehanP Post author
Toni, if you google the recipe for step by step Cinnamon rolls you will get a pretty good idea as to how I rolled it out. After cutting the roti into individual pieces, I tucked the loose end into the middle. The next time that I make roti, I will take pics of it step by step and post it.