Guyanese Roti (Paratha)

1. 1

   ["* Sift the flour, baking powder and salt together.", "* Add enough water to form a smooth soft dough.", "* Knead well and leave 1/2 hour covered with a damp cloth.", "* Flour a [cutting] board and roll out the dough to 8"" or 9"" diameter, then spread with ghee and sprinkle with flour.", "* Cut the dough from the centre to the edge, roll tightly into a cone shape, press peak into centre of cone, then flatten. Leave again for 30 min.", "* Cut the dough into 16 pieces, and for each, sprinkle flour on the board and roll out very thin with rolling pin.", "* Bake on a moderately hot bake stone (tawah), coating the dough with oil on both sides as it cooks.", "* Turn on both sides and cook for about 11/2 minutes on each side.", "* Remove from baking stone and hit wooden palette until flaky or wrap in clean cloth and mash up."]

* Per serving · 4 servings · Values may vary.

No additional tips available.