Roti

Recipe

Easy Guyanese oil roti - metemgee

My fats of choice were unsalted butter for the lamination and olive oil for the cooking.

To save my hands from burning, I put the cooked roti (straight from the cast iron pan) into a tupperware, put the lid on, and shook like hell. Then kept them warm in a foil wrap.

How it turned out

Just like mum used to make! The layers were flaky. The taste was delicious. It's an absolute keeper.

What I learned

Don't multi-task. There is nothing tricky about the recipe itself. The "hardest" thing is the time it takes to roll out the dough. But cooking the roti takes no time at all. So I won't be trying to cook one roti, while I'm rolling out the next one — it's far too rushed. Instead, I'll roll everything out and stack them on a plate (ensuring every side is well floured so they don't stick together) so I can just focus on the cooking.