Guyanese Style Roti Recipe

Make the dough

In a large bowl combine the all-purpose flour, semolina (if using), sugar, and salt. Mix briefly to combine. Make a well in the center and add warm water and 2 tablespoons of vegetable oil. Mix with a wooden spoon until the dough comes together, then knead by hand in the bowl or on a lightly floured surface for 6–8 minutes until smooth and slightly elastic.

Divide the dough into 8 equal portions (for 8 roti). Roll each piece into a tight ball. Lightly coat each ball with a little oil, cover with a damp towel or plastic wrap, and let rest for 30 minutes to relax the gluten (this helps create flakiness).

Laminate and shape for flakiness

Working with one ball at a time, flatten into a disc and brush with about 1/2 teaspoon oil. Fold the edges toward the center to form a small packet (like an envelope), then press and roll gently to a 6–7 inch disc. For an alternate method: roll the dough thin into a large circle, brush with oil, then fold into thirds like a letter and roll again into a round. Repeat gently to retain layers. Keep shaped pieces covered while you work the rest.

Cook the roti

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Lightly brush the surface with butter or oil. Place a rolled roti on the pan and cook 1–1.5 minutes until you see small bubbles and light golden spots, then flip and cook another 1–1.5 minutes. If desired, press gently with a spatula to encourage even contact. Brush the cooked roti with a little melted butter or ghee, stack and keep wrapped in a clean towel to stay warm while you finish the rest. Total cook time per roti ~2–3 minutes.

Prepare ingredients: finely dice pineapple, mince soaked dried shrimp, mince ham/prosciutto if using, mince garlic, shallot, chili, and slice scallions separating whites and greens.

Heat a small skillet or saucepan over medium heat. Add the neutral oil and swirl to coat. Add the minced dried shrimp and the ham/prosciutto; sauté 1–2 minutes until fragrant and lightly golden. Add the shallot and the white parts of the scallions; cook 1–2 minutes until softened but not browned.

Add the minced garlic and chili and cook 30 seconds until aromatic. Add the diced pineapple and cook 2–3 minutes, stirring, until the pineapple softens and begins to caramelize slightly.

Stir in soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar and 2 tablespoons water. Reduce heat to low and simmer gently 2–3 minutes until flavors meld and the mixture is saucy. If the sauce is too thick, add the remaining tablespoon of water to reach a spoonable consistency. Remove from heat and stir in toasted sesame oil and the green parts of the scallions. Taste and adjust seasoning (add a pinch more sugar, soy, or vinegar as needed).

Let the XO sauce cool slightly — it can be made ahead and stored refrigerated up to 3 days.

Preheat: Heat a grill or grill pan over medium-high heat until very hot. If using an indoor cast-iron grill pan, preheat for at least 5 minutes.

Season okra: In a bowl toss the trimmed whole okra with 2 tablespoons vegetable oil, kosher salt, black pepper, and smoked paprika until evenly coated.

Grill: Place okra in a single layer on the hot grill or grill pan. Cook without moving 2–3 minutes to get good char marks, then turn and grill another 2–3 minutes until tender but not mushy and nicely blistered all over. If okra is large, cook a bit longer. Total grilling time approx. 4–8 minutes depending on size.

Finish: Remove okra to a platter, squeeze fresh lime over the top and immediately toss lightly to coat.

Warm the roti briefly if needed (in a dry skillet or wrapped in foil in a warm oven). Place 2 roti per serving on each plate.

Arrange a handful of grilled okra atop or alongside the roti. Spoon 1.5–2 tablespoons of the pineapple XO sauce over the okra (or serve sauce on the side for dipping).

Garnish with chopped cilantro and extra scallion greens. Serve immediately while roti are warm and okra is hot.