Dotsi roti is common in Guyana.
A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer.
Usually, vegetable oil is used, but butter, or margarine can also be used.
Ghee is not used in everyday cooking, but is used on special occasions, especially amongst Hindus.
The roti is usually clapped by hand or beaten a bit, hot off the tava, so it softens but does not break.

A good roti in Guyana is very soft, with layers (almost like pastry layers if possible), which remains whole.

The type of roti is determined by what is placed in the dough before it is rolled out.
Various types include dhalpuri, aloo (potato) roti, and even sugar (to keep the kids busy, while the mother finishes cooking).

In Guyana, a rolled-out, thin, flat dough like a roti that is deep-fried in ghee is called a puri.
Therefore, a dhalpuri is not really a puri.

Another item prepared like roti is bake or bakes or floats.
A Guyanese or Trinidadian fry bake seems to be more similar to an Indian puri.
A bake is made with butter or margarine and has a different ratio of flour to fat.
It is made much quicker than roti and is usually made in the mornings.
Dough is rolled out and cut into shapes or rolled into small rounds.
Guyanese bakes are fried, but bakes from other parts of the West Indies can be baked in an oven.
Bakes are usually paired with a quick fry-up for breakfast or dinner, stewed saltfish, or eggs ("western" style, with onions, tomatoes, green peppers).
Bakes are also made in other parts of the West Indies, including Trinidad, Barbados, and St. Vincent.
In Trinidad and Tobago, a "bake and shark" is a popular street-food sandwich in which fried shark is placed between two halves of a sliced bake with local condiments.
Pepper sauce, shado beni, garlic sauce, tamarind, and mango chutney are most common, as well as lettuce, tomato, and cucumber for fillers.
Dotsi roti is common in Guyana. A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Usually, vegetable oil is used, but butter, or margarine can also be used. Ghee is not used in everyday cooking, but is used on special occasions, especially amongst Hindus. The roti is usually clapped by hand or beaten a bit, hot off the tava, so it softens but does not break.
A good roti in Guyana is very soft, with layers (almost like pastry layers if possible), which remains whole.
The type of roti is determined by what is placed in the dough before it is rolled out. Various types include dhalpuri, aloo (potato) roti, and even sugar (to keep the kids busy, while the mother finishes cooking).
In Guyana, a rolled-out, thin, flat dough like a roti that is deep-fried in ghee is called a puri. Therefore, a dhalpuri is not really a puri.
Another item prepared like roti is bake or bakes or floats. A Guyanese or Trinidadian fry bake seems to be more similar to an Indian puri. A bake is made with butter or margarine and has a different ratio of flour to fat. It is made much quicker than roti and is usually made in the mornings. Dough is rolled out and cut into shapes or rolled into small rounds. Guyanese bakes are fried, but bakes from other parts of the West Indies can be baked in an oven. Bakes are usually paired with a quick fry-up for breakfast or dinner, stewed saltfish, or eggs ("western" style, with onions, tomatoes, green peppers). Bakes are also made in other parts of the West Indies, including Trinidad, Barbados, and St. Vincent. In Trinidad and Tobago, a "bake and shark" is a popular street-food sandwich in which fried shark is placed between two halves of a sliced bake with local condiments. Pepper sauce, shado beni, garlic sauce, tamarind, and mango chutney are most common, as well as lettuce, tomato, and cucumber for fillers.
Roti