Get a Taste Of Guyana: Sonora Flour Roti with Chef Tavel Bristol-Joseph

It's warm and flaky on the inside and a little caramelized on the outside 👏🥰 Chef Tavel Bristol-Joseph shares his take on handmade roti! Get the recipe ▶https://foodtv.com/3tT1sqR Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sonora Flour Roti RECIPE COURTESY OF KEVIN FINK AND TAVEL BRISTOL-JOSEPH Level: Intermediate Total: 1 hr Active: 40 min Yield: 5 roti Ingredients 3 cups all-purpose flour 1 3/4 cups white Sonora flour 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 1/4 cup plus 3 tablespoons olive oil, plus more for oiling and frying 1/4 cup melted unsalted butter Directions Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl. Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes. Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture. One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours. Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it's an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.  Cook’s Note It's important to shake the roti in an up-and-down motion while the roti is hot. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TasteOf #Guyana #Roti #TavelBristolJoseph #FoodNetwork Get a Taste Of Guyana: Sonora Flour Roti with Chef Tavel Bristol-Joseph | Food Network https://www.youtube.com/watch?v=mfrfSx_XLJU