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Guyanese food is very difficult to make if you are a newbie. It takes years and years of practice and acquired intuition to get a dish perfect on a consistent basis, and even then, one person’s way of doing things may be completely different than another person’s.  As the recipes on the Guyana cookbook are more guidelines than instructions, I’d like to offer some cooking tips that can help put you on the straight and narrow when it comes to Guyanese food.

Don't let your roti turn out like this!

Top Ten Tips for Making Roti

1. Use WARM to HOT water when making the dough. I don’t understand the physics of it, but it makes the dough turn out better than using cold water.

2. ALWAYS keep dough covered while you are working with individual pieces to keep it from drying out. I like using a damp paper towel. Nothing is worse than working with dried out dough.

3. WOODEN rolling pins are better than marble. Something about the grainy texture provides the right amount of traction but no stick. (Beer bottles can be used in a pinch if you find that someone has stolen your rolling pin for unknown purposes, or if your significant other/children/ayi put it in the wrong cupboard and you just didn’t find it in time)

4. TIE UP YOUR HAIR (if you’re a girl with long hair)- stray hairs in the dough just isn’t appetizing

5. Use ONE hand to mix the dough, that way you’ll have a clean hand to turn on  faucet to refill your water cup without getting flour all over the sink

6. Instead of rolling and oiling and refolding individual rotis, save time by rolling just-made dough into a LARGE RECTANGLE, about twice as long as it is wide. Spread oil and sprinkle flour across the surface like you would in the recipe instructions for individual rotis, and then starting from the long-end, roll the dough up like you would a yoga mat. Then pinch off into balls, twisting the ends closed and pressing them in.

7. Individual roti balls should be about the size of a TANGERINE

8. DON’T roll roti too thin, or else it won’t rise and separate. Optimal thickness is 1/10 of an inch, the thickness of a 5 cent coin.

9. Make sure the Tawa is HOT HOT HOT before you cook. Water should sizzle and evaporate immediately when sprinkled on the surface.

10. Only flip 3 times! Any more and the roti will become tough.

I hope these tips help!