It’s one of those “family secrets” that’s really not that much of a secret. And that secret is roti with a Guyanese flare. If you’ve ever eaten Indian food, you’ve probably had naan or chapati — which is basically flat bread. Well, ever since I can remember, my mom has made the most wonderfully fluffy (with a slight crip) roti. After years of practice, I think I can duplicate it.
Anyway, what brought all this roti talk up was an article I was reading in my local paper. It was about a couple of brothers who, it seems, make the best naan in the Bay Area. I’m not a huge naan fan, but I am a big roti fan, so I wanted to know if there was anyone who spilled the secrets on making Guyanese roti.
Thanks to YouTube, behold!
[youtube]http://www.youtube.com/watch?v=Zg0p5TXi_Cc[/youtube]
4 thoughts on “Break It Down … It’s Roti Time!”
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OK, now you’ve done it…I want roti!
Three tings…
ting one…why self rising flour? You and Ma use all purpose, unbleached, and it’s perfect.
ting two…oil? I like the flavor of da buttah bettah.
ting tree…I like the colander idea!
Will you make roti and curry for dinner on Sunday? I don’t think I’ll ever master it, but I have already mastered the eatin’ of it!
Py makes THE best roti in these parts. Too much oil in the u tube video bettah.
Well that was interesting. Not the way we do it, but always good to see new versions.
I’m not big on naan either. Wait, yuh know how to mekh roti? You’re putting this coolie girl to shame.
LMAO at J’s “tings”. But J, if this demonstration was done in Guyana, most people can hardly afford to buy butter so they use oil. My mom uses oil but I bet butter makes it tastes much better.