How do you make guyanese roti and curry chicken?
Both of these recipes are from www.guyanaoutpost.com Roti (Plain) Ingredients 8 oz flour 3 tsp baking powder 2 oz margarine or ghee, optional Oiling ½ pt cooking oil, or 4 oz ghee Dredging ¾ cup flour Preparation Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used. Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes. Cut into 8 pieces. Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour. Fold in layers round or square so as to trap air. Leave to stand 10 minutes or longer if desired. Roll out each piece thinly and place on a heated greased griddle or tawah. Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking. Remove from the heat and clap out air immediately from the roti. Fold and place in a towel or grease-proof paper. Note:A clean cotton towel may be used instead of bare hands for clapping, and a cast
