French Guianese Roti

== Description ==
== Ingredients ==
* 2 c Chappati flour or
 
* 1 c Whole-wheat flour mixed 
* 1 c cake flour
* Additional flour for dusting
== Directions ==
# Put the flour in a bowl. Slowly add enough water so that you will be able to gather the flour together and make a soft dough. 
# You may need about 2 1/2 tablespoons less than a cup of water. Knead the dough for 7 to 8 minutes or until it is smooth. 
# Make a ball and put it inside a bowl.
# Cover the bowl with a damp dishcloth and set it aside for half an hour.
# If the dough looks very runny, flour your hands and knead for another few minutes.
# Form twelve equal balls and dust each with a little flour.
# Keep them covered. 
# Set a cast-iron griddle or skillet to heat over a medium-low flame.
# Allow at least 5 minutes for that.
# Keep about a cup of dusting flour near you. Remove a ball of dough and flatten it between the palms of your hands.
# Dust it on both sides with flour. Roll it out, as thinly and evenly as you can, aiming for a 5 1/2 inch round.
# When the griddle is hot, slap the roti onto its heated surface.
# Cook for about a minute or until soft bubbles begin to form.
# Turn the roti over.
# Cook for half a minute on the second side. 
# If you have a gas fire, light a second burner on a medium flame and put the roti directly on it.
# Using tongs, rotate the roti so that all areas are exposed to the shooting flames.
# Take 5 seconds to do this. Turn the roti over and repeat for about 3 seconds.
# The roti should puff up. Put the roti on a plate and cover with a towel.
# Make all roti this way.
Category:French Guianese Recipes
Category:French Guianese Appetizers
Category:Wheat flour Recipes
Category:Cake flour Recipes
Category:Recipes that need photos