tag:blogger.com,1999:blog-2019364330275165959.post-46860139950965676652007-07-16T13:49:00.000-04:002007-07-16T13:49:00.000-04:002007-07-16T13:49:00.000-04:00Greetings Cynthia,<BR/><BR/>You are a God send!<BR/><BR/>I just read your column about Roti, and I felt compelled to write as i could have written the article almost word for word.<BR/>I am American ( Native, Carribean and African Descent) but my children (4) have Guyanese ancestry added. I, like you, have learned to cook many Guyanese dishes but without the roti it was almost like having cooked nothing. I would make the dish then beg an in-law to make us the roti. I was so embarassed because no matter how many times they taught me how to make it, I just couldn't get it. Bakes, on the other hand, were easier so i made bakes with everything. But as you know, bakes can't go with everything. So now after reading your column I set out again to defeat the ROTI!!! I now know that it just simply takes practice, but my biggest challenge was the texture of the dough (soft and smooth, not sticky right?) so here goes, i will get back to you and tell you how i did.<BR/><BR/><BR/>MsJAnonymousnoreply@blogger.com