Surinamese Roti Paratha

Rotti Paratha



 Ingredients
500g flour
2 tbsp olive oil
1 tsp baking powder
1 tsp salt
200 ml water
Oil /ghee for frying
  Method
Mix first four ingredients.
Add water little by little to get a stiff dough.
 Knead well.
Cover the bowl with a damp cloth & keep aside for an hour.
Spray some more flour & knead it again.
Make evenly sized balls (7).

Take a lemon sized ball & flatten it using a roller.
Spread some oil/ghee on the top .
With a sharp knife, cut & roll as in the photo.
Then press the pointed portion inside the roll & make flattened balls.
Repeat the same with other dough balls. 
Keep aside for 25 mn.
Roll out into parathas.(Roll only one side & don't use flour)
***
 Heat a non stick pan & just smear some oil.
Cook the roll out paratha.
When it turns brown, flip & cook the otherside. 
Just fold horizontally & vertically with the spatule to separate the layers.
Serve hot with Veg / Non Veg curry.

Trinidadians & Jamaicans use milk instead of water.