Samantha's Nutrition

Nutrition, Health and Wellbeing

Light Fluffy & Soft Guyanese Style Roti

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6 Main Ingredients – Makes 8 Traditional Size Roti

450g Plain Flour

2 Teaspoons Baking Powder

A Pinch of Salt

1 Cup of Water (approx 237mls)

35g Butter

And A Little Oil (for cooking)

Step 1.  Prepare Your Dough – With Love!

  1. Measure out 450g of plain flour.
  2. Add 2 teaspoons of baking powder and a quarter of a teaspoon of salt and mix in evenly with the flour.
  3. Gradually add a cup of water to the flour – bit by bit – and using your hands, combine the flour with water to form a nice dough.
  4. Kneed the dough for about 5 minutes.
  5. Cover the dough and let it sit for about 20 minutes

Step 2. Roll Out Dough Balls And Fold Up

  1. Divide the dough into smaller balls – this amount of dough makes about 8 large roti
  2. Roll out each dough ball individually
  3. Using your fingers spread a little butter on top of the rolled out dough evenly and then sprinkle with a pinch of flour.
  4. Make a cut from the centre outwards and start folding it around – see photos below – or fold it up into a rectangle shape – either way it comes out just as nice and soft!
  5. Cover and leave for around 30 minutes

Fold up as a circle or as a square:

Or fold it as a square:

Cover and leave for around 30 minutes.

Step 3: Finally, Roll Out And Cook Your Roti!

  1. One by one, roll out your dough balls for a second time!  Make sure your cooking apparatus is on a medium heat.
  2. Place your roti on the tawa and let it cook on one side (takes about a minute or two).  You will notice little bubbles forming on the surface of the roti as it begins to rise whilst cooking!
  3. Carefully turn the roti over to cook on the other side for another minute or two.  You can brush the cooked side with a little oil.
  4. Finally, turn the roti over once more and brush the other side with a little oil.  Each roti takes about 3 to 4 minutes to cook in total.
  5. Once both sides are cooked evenly, carefully take your roti off the heat and clap for light fluffy soft warm wonderfully layered roti!

Nutritional Information:

450g Flour Makes 8 Traditional Size Roti

Average Values Per Roti (Using This Recipe)

  • 250kcal per Roti
  • 40g Carbohydrate

To put this into context, 1 medium slice of bread is on average 17g carbs and 95kcals

Information For Management Of Diabetes:

Per 100g Plain Flour:

  • 100g of plain flour (on average) = 350kcal and 70g Carbohydrate

Guyanese Roti Recipe: Flour Alone

  • 450g flour = 1575kcals and 315g Carbohydrate
  • This makes on average: 8 Roti
  • Therefore, we divide the values above by 8
  • Therefore, just the flour alone – about 56g flour per roti (see photo below) – will contribute 200kcals and 40g of carbohydrate per roti.  This is without taking into account the additional calories from the sprinkling of extra flour for rolling the roti, butter, oil etc used in this recipe.

There’s about 56g flour per individual roti which equates to on average 200kcal and 40g carbs.  This is without taking into account the additional calories from the sprinkling of extra flour for rolling the roti, butter, oil etc used in this recipe.

Oil, Butter and Ghee:

  • 1 Tablespoon oil (15ml) = 125kcal
  • 100g Butter = 700kcal
  • 5g Butter = 35kcals
  • 100g Ghee = 900kcal
  • If you are adding ghee to your recipe for added softness, ghee is around 900kcal per 100g, so use this to calculate the calories for the quantity of ghee added.

This Recipe

The total nutritional values of 250kcal per roti takes into account the quantity of butter used in this recipe for spreading and a little oil – used very sparingly – to cook the roti.

Please note:

On odd occasion that I use a little more oil / butter when making the roti, each roti will be at least 300kcal.

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Simple & Fragrant Chicken Curry

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