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The ‘unleavened’ breads of Guyana have their origin in East India.

‘Sada roti’ happens to be plain roti, but prepared in a strikingly different manner. Baking powder and soda bicarbonate is added to the flour before it is kneaded into dough. So that does not really make the breads unleavened but give the rotis a flaky pastry like texture.Margarine or shortening is added instead of ‘ghee’ or clarified butter. Point worth noting is that shortening appears to be very popular in Guyana and supermarket shelves are lined with a great many varieties. Unfortunately, butter is not so common and the only varieties available at the nearest supermarket are the ones marketed by Kraft.

From what I’ve learned, ‘dosti roti’ is also prepared in Guyana, in which two rotis are rolled together and then baked on a griddle.

The most popular roti happens to be ‘dhalpuri’ which is not really a puri, as it is not deep fried in oil but is akin to a paratha stuffed with a mixture of lentil and spices. It is delicious and goes well with a bit of chicken curry.

When we initially arrived in Georgetown, we got a lot of our Roti fixes at ‘Roti Hut’ which is a popular establishment for cakes, bakes, snacks and even small meals. It also remains open on sundays and holidays which is great when you have no kitchen.

 

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