Guyanese Roti

Ingredients:

• 3 cups all purpose flour 
• 1 1/2 tsp baking powder
• 1 1/4 cup water 
• 3/4 tsp salt 
• 3/4 cup oil 
• 1/4 cup shortening 

Yields 6 roti 

Method: 

1. 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. 
2. 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 additional minute, then take off the fire and place in a covered bowl. Shake in covered bowl vigorously. 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. 

Source: Jehan Can Cook