How to Cook Guyanese Roti (video)
Filed Under breads, techniques, multimedia | Posted on December 19, 2006
Found this clip on YouTube on how to make a basic roti skin (sada? paratha? join the discussion!). Thought I would share it with everyone 
I have never seen a Trini roti so small yet though! 
Any differences that you all have when making roti? Do share!
?¢‚Ǩ¬¢ Eating In Guyana courtesy Chennete, explains that small rotis are the norm in that country
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25 Responses to “How to Cook Guyanese Roti (video)”
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I really liked this video..It showed step by step how to make the roti and in a very practical way. She didnt even say the amounts she put in and I like that because I cook by estimating a lot!
This was so easy I am going to try it.
I was excited to be able to see visually each step. Think I picked up a few subtleties that may make a huge difference. I also never clapped my roti, and maybe that’s why (as she mentioned) it would dry out. Really excited to find out!
Guyanese don’t make big roti - they only have small tawahs and small individual size roti, even if they cooking for a 100 people.
Also - I don’t know if I would call this sada roti though - more like Guyanese version of paratha, but they call it roti, whereas they call dhalphuri “pouri” and only eat it with “sour” (like a thin watery chutney) and not really with curry meat or vegetables (talkari).
Chennette - that hurt my head lolz!
I was thinking paratha (cos of the oiling) too but it was looking sada-ee (thicker) How’s that ’sour’ taste?
Like a sour boiled mango chutney, the kind you would love poured over phoulorie. Not bad at all. They sell the “pouri” the way they’d sell phoulorie, like a snack - open it up, slap on some sour, fold it up, pop it in a bag and away you go.
Chennette - ooo i think i like the sound of that!!! nyam nyam nyam…
But dey’s laugh at we tawa!
Lilandra - I find that soooo hard to believe! Why anyone would only want to have choonks up roti ???
I like to fold it out and spread it out man 
I don’t understand either. And how long they take to cook it. I heard them “whispering” in my sister’s kitchen.
Guyanese Lady 1: What’s that?
Guyanese Lady 2: It’s a trini tawa
Guyanese Lady 3: so big?
Guyanese Lady 2: Yes! I see them when I went trinidad. Trinidadians cook big rotis!
Guyanese Ladies laugh and stare in astonishment and look sheepishly at me who wandered into the kitchen.
HAHAHAHAHAHAHHAHAHAHA *rolling on floor clutching belly*
A TRINI TAWA!!! it almost sounds like its own lifeform
Huh! I am used to something in the middle, size-wise.
This is what I grew up with~!
Hehehehe keep it clean people this is a PG site
muahahahaa 
just playing 
sarina, tell me i’m not crazy — keeps stopping after a minute or so and doesn’t finish. is it just me (my computer) or is there something wrong with the video?
Not having any problems here Bboy
… hmm clear your cache and reload and hit the pause button .. Leave it paused until the red status bar is completely downloaded. That’s what I do 
If that still doesn’t work let me know and I’ll send it to you via a file transfer service
Interesting but er, I would use my hands a little as possible when the roti’s on the tawah!!
hehehe … i figured she already burned her tips so much they like rubber
Eh Eh. This is NOT real Guyanese Roti. We make our rotis much more bigger than that splat sized thing deh. :-)) Using a bigger tawa, it encompasses the entire tawa dimensions, not peridot sized like that thing. That is more like Guyanese roti by way of the UK. That is some cost effective portion control roti…I’ve never seen one so small in my life like that one up deh! You people seeing “my parents were born in Guyana but I born in UK Guyanese Roti!”
Technique is a bit way off, she cheated by using self-rising flour, didn’t add any baking soda, salt or sugar (a tsp or two is usually added)…after mixing the dough, roti is supposed to be rolled out, sectioned into huge two-fist sized pieces, oiled and poke in the middle, covered, left to rise in a warm area for an hour THEN rolled out into individual huge sized rotis. So that roti size in that video is WAYYYY off.
As for the tawa size, we have DIFFERENT size tawas available including much bigger sizes and she forgot to oil the roti while it’s cooking so it doesn’t come out as dry, stiff and hardish looking as it does. (get a small dish of oil–vegetable, canola or oil) get 1-2 paper towels crumpled in hand, dip into oil (let it soak in) and as the roti is cooking on the tawa, quickly & firmly press the oil-soaked paper towel into the roti (which extends to the ENTIRE edge of the tawa) repeating as the roti starts to bubble and cook. This oiling as well as the correct ingredients used (not what was in that video!) creates a soft yet firm, flaky tender roti, not the tough rock-like looking substance that is unfortunately being passed off as “real Guyanese rot” in that video.
well girl what you describing there sounds a LOT more like what I am familiar with here in T’dad as well!
Thanks for responding in so much depth and sharing a first-hand Guyanese perspective! 
Hmm. I missed this response - back when I wasn’t reading my blogs! See, the true Guyanese roti as described by Sharon is much like our paratha in the method of cooking etc.
I still maintain, however, that I have yet to see big rotis (in the Trini sense) in Guyana, whether in people’s homes, mosques or restaurants. Or different size tawas…but maybe I am just visiting the wrong people!
I am an American-born-but-my-parents-were-born-in-Guyana-Guyanese, and this definitely seemed a little too easy for me. When I first made roti (I was like, 15), I remember adding a lot more! Her roti was very very dry. Sharon got it right (and my Auntie June, too!).
I’m Guyanese by birth, and thats not very good roti at all. I don’t know where she learned to cook roti, but it’s not Guyanese. And to end the debate about size - YES roti should be BIGGER !!!
I’m a born Canadian, but of Guyanese roots. I have seen my mother, aunts, cousins and grandmother make roti all my life. There is no way that can be Guyanese Roti. However, I do have a few questions (and comments )that I am looking for answers too!
My biggest concern is that She wiped the surface off with a cloth. Was the cloth clean? Did she wash her hands before getting in the roti. I consider that a health hazard.
I am in total agreeance with the girl who said that in not Guyanese Roti. I have never seen roti being made with that much floor and oil.
I have never seen my mother clap roti only twice.
Nor have I ever seen roti that flat. I have never seen roti that size, With all that flour, shouldn’t roti be a little smaller then tawa? Should the roti look so dry. Is it roti or is it a brick?
My other concern is when was the last time she cleaned her tawa? What is up with the Colander and pot. Where is he wax paper to keep it moist and warm,
Roti should never be that burnt, and she couldn’t have waited until the Tawa was hot.
Could you please tell me what kind of roti that is. Cause that ain’t Parata Roti. So what is it???
Please clarify- I think this video is quite misleading and does not representGuyanese or any kind of roti in a good way.
I do give the women Kudos for making this video- It sure takes a lot of guts to do this.
Good for you lady!
Hehehe thanks for all the responses from the Guyanese roti lovers
I’m glad to get your perspective on the ‘authenticity’ of the video! I continue to keep it up to provide a launching point for further discussion 
Best Wishes!
Can any of you guys post your recipes for a proper Guyanese roti please? I’m living in French Guyana and there is only 1 person in the entire town who can actually make proper rotis, finding the recipe for a decent Guyanese roti isn’t easy online!!!
Does it matter whether it is the Trinidadian version of roti or the Guyanese version of roti? Are we being divided over roti?