Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Guyana. Roti is an Indian flatbread — it is a simple dough that is rolled out into a circle and cooked on a hot griddle
- 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
- 2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)
- 1 cup warm water
- Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
- Add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.
- Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft, but not sticky enough to adhere to your hands or the counter.
- Let dough rest for 10 minutes, covered with a damp cloth.
- Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
- Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
- Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
- Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
- Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side, 1 to 2 minutes. Slide bread to the side of the pan with your fingers, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
- Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
- Brush roti with melted butter before serving, if desired. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.