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Sugar Roti II Cinnamon II Guyanese

Its the weekend and I thought I would start it out with a sweet note by introducing my fusion twist of #sugarroti. It's a small version of a regular size roti jammed packed with dark brown #Demerarasugar infused with cinnamon...similar to a #dhalpuri. As the roti sizzles on the tawa, sugar tucked away inside starts to melt and caramelized into a sugary taste of goodness. It's thick and tender with a light chewy texture while the outside is delicately toasted to a golden brown, yet light crisp. The cinnamon within the sugar gives the roti an added flavor to make it aromatic as the sugary syrup seeps into your plate. With every little bite, you'll enjoy the warm dribble of sweet nectar running down your fingers. I see myself serving this new twist sugar roti as a fabulous dessert for breakfast with a hot cup of coffee. Thank you. SUGAR ROTI INGREDIENTS: 4 cups flour 2 tbsp sunflower oil 1 tsp baking powder 1 tbsp cinnamon powder 2 cups brown sugar Water as needed METHOD: In a large bowl, combine sugar and cinnamon. Mix well and set aside In a large bowl, combine flour, baking powder and mix. Add Oil and mix. Add water a little at a time as you mix and knead. Cover and leave for 1 hour. After 1 hour, portion out dough for roti size. Roll out each portion of the dough and fill with the sugar & cinnamon mixture. Roll out the filled dough to roti size and place on tawa. Cook the bottom for about 2 minutes. Flip and rub top side with oil while the bottom cooks for 2 minutes. Once the bottom is cooked, flip and rub with oil. Once the roti is fully cooked on both side, remove from tawa. Repeat the process for each roti. Once all the roti is finished cooking, plate and serve.