Easy Guyanese Paratha (Oil) Roti can be achieved with the perfect recipe! One of the first videos I posted to my youtube channel 6 years ago was a step by step tutorial for oil roti. The video (click here to watch) received over 500 thousand views and has some really good tips for roti making. Like with anything, the more you do it, the better you become at it. Working with roti dough is no exception and over the past 6 years my roti making has evolved to a point where I really understand what makes or breaks a good roti!
In this post you will find:
- Tips on making the best Guyanese oil roti dough, for beginners
- Different types of fat for the best results
- Tips on kneading Guyanese oil roti dough
- Tips for instant oil roti with no resting
- Converting the recipe for bulk
Making the best roti dough, for beginners:
I recently taught my 7 year old son how to make roti. He loves roti. It’s in his top 3 favorite things to eat, right next to my homemade mac and cheese and Papa John’s pepperoni pizza. So I thought, why not teach him how to make the dough? I used some of these tips while teaching him and the whole process was unbelievably seamless so I am sharing it with you.
1. Measure your ingredients properly
As a beginner roti maker it is important measure your ingredients properly, especially the flour. Here is a link with a quick how to on measuring flour and dry ingredients.
2. Use handy kitchen tools
Until you get comfortable with the feel of the flour and the dough, use a whisky to measure your ingredients and a rubber spatula to mix the dough. Yes, I said rubber spatula! Using a rubber spatula really helped my son to navigate the ingredients in the bowl and mix it into a soft dough. With the rubber spatula no tedious kneading was needed and the roti was perfect (see video more details on using a rubber spatula for the roti dough).
3. Use a little bit of instant yeast for your Guyanese oil roti dough
If you are a beginner and quite sure what the roti dough should feel like when kneading or mixing, add a little bit of instant (rapid rising) yeast to the roti dough. This will guarantee that your roti is extra flaky and soft. This is a non-traditional ingredient. Yeast is not used in traditional roti making, but if you are a beginner and want to give it a try it will make a huge difference for you, especially if this is your first time making roti.
4. Use Warm Water to bring the dough together
Warm water (about 110°F) is best for this recipe, especially if you use yeast. It will help to activate the yeast and ensure you have the best Guyanese oil roti possible.
Different types of fat for your Guyanese oil roti
Most Guyanese people use vegetable oil or ghee to make the lois (cone shaped roti dough). My mother uses oil and melted butter combined, and that’s what I used for a long time. In this recipe I used vegan butter (Earth Balance Soy Free Butter) and I loved the layers of the roti with the vegan butter. Over time, I’ve paid attention to outcome of the roti using different types of fat. Here is what I observed:
- Using oil: Using oil (I love sunflower oil) between the layer produced a roti with intact layers. This roti was translucent and very silky, especially if you didn’t allow it to brown on the tawa.
- Using butter or melted butter with oil: Using butter with or without oil made the roti so flaky that the layers fell apart. This is the best option if you are trying to make the Trinidadian buss up shot roti. The roti is soft, with lots of torn (buss up) layers
- Using vegan butter: This is my second best choice. The roti has intact layers with some of it breaking apart and is soft and buttery tasting.
Tips on kneading your Guyanese oil roti dough
Do not knead your roti dough like you would bread dough unless you plan to rest it for an hour or more. Folding the dough over and onto itself will stiffen the dough and make it hard to work with unless it is allowed to rest for a long period of time. For rest results knead your roti dough using my squeeze method (as shown in this video) or better yet, use a spatula to mix the dough and don’t knead it at all.
Yeast or no yeast? Tips on making quick roti with no resting:
If you are a beginner, I highly recommend adding a pinch of yeast to your roti dough, it really helps. Also if you are in a rush and don’t have 30 minutes to rest your roti dough, add the yeast! I’ve made roti in 15 minutes, mixing the dough to oiling it off and cooking it. And because I added a pinch of instant yeast and a tiny bit of (sugar) to feed the yeast, my roti came out perfect. My husband couldn’t believe we were eating roti in 15 minutes, from beginning to end. Now I am an expert level roti maker, so I can move very quickly in the kitchen, but if you just don’t have the time to rest your roti for 30 minutes, please give the pinch of instant yeast a try.
Will the Guyanese oil roti taste yeasty or doughy if I add yeast?
The 1/4 teaspoon of yeast to 3 cups of flour proportion is so small that you will not taste the yeast. I’ve made this recipe countless times with the yeast and no one knew I used yeast unless I told them. These Guyanese oil roti with yeast taste exactly like the ones without the yeast.
Can this recipe work without yeast?
Yes. If you are a purist (I get it, I am this way about many things) and just don’t want to use yeast, I assure you that this recipe works just as well without the yeast. The yeast is a safety net that ensures good results, especially if it is your first time making roti, but you do not need it. In fact I encourage anyone who has use the yeast a couple of times and now has a feel for the dough to go ahead and leave out the yeast and try the traditional way!
What temperature should I keep my tawa on?
I keep my tawa on middle heat and if it starts to get too hot, I reduce the heat to medium low. You will know that your tawa is too hot, when you roti becomes brown after a few seconds on the tawa. You want to give your roti time to cook and develop the brown spots. If your roti gets too brown too soon, it will become hard, crusty and dry.
Best pan for Guyanese oil roti
If you are fortunate to have a tawa from Guyana that works with your stove you are blessed. If you live in the US and can’t find a traditional tawa local, here are some great options:
- A flat cast iron skillet: I bought mine from walmart 10 years ago and it is still going strong. You can also find similar ones on amazon.com, like this one.
- A tawa: Here’s a link to a cast iron tawa online. I haven’t tried it but heard great things about it from friends.
Easy Guyanese Oil Roti (Paratha)
Ingredients
- 3 cups of all purpose flour plus 1 cup for dusting
- 1 teaspoon baking powder
- 1/4 teaspoon of rapid rising yeast (optional)
- 1 1/4 cup of warm water (about 110°F)
- 1/4 cup of room temperature fat like vegan butter, ghee or oil
- 1/2 cup of oil for cooking like sunflower, canola or vegetable oil
- 1/2 teaspoon sugar (to activate the yeast)
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl add the flour, baking powder, salt, sugar and rapid rising yeast (If using)
- Mix together with a whisk to combine
- Make a well in the center of the flour mixture and add the warm water
- Use a spatula to mix the water and flour together to form a soft dough ball
- Turn your dough ball onto a clean, floured surface and slightly knead the dough adding a little bit more flour if needed. See above on kneading tips
- Return the dough ball to the mixing bowl, cover and let rest for 20-30 minutes
- After the dough has rested for at least 20 minutes, divide the dough into 5 equal pieces
- On a floured surface, roll a piece of dough out until it is a large, round, flat disk (like a large tortilla)
- Add about 1 tablespoon of fat to the rolled out dough, brush the fat over the entire surface of the rolled out dough
- Using a knife make an incision from the center to one end of the dough, and roll dough to form a cone
- Tuck the ends of the dough into the bottom of the cone and push the cone tip into the base
- Repeat for other 4 pieces of dough.
- Cover and let sit for 5 to 10 minutes
- Preheat a large skillet / tawah (traditional cast iron skillet for roti) on medium heat
- Roll out one of the buttered roti doughs (oiled off roti) into a large thin disk, about ⅛ inch thickness (like a large tortilla)
- Place roti on the warm skillet or tawah
- Cook until tiny bubbles / air pockets appear on the top of the roti (for about 30 seconds to 1 minute)
- Flip and brush with cooking oil and cook for another 30 seconds (or for as long as it will take to apply the oil)
- Flip again and apply oil to the other side. Cook for an additional 30 seconds to 1 minute, then remove from heat
- Clap the roti (if you have those skills) or put the roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to)
- Serve Warm with your favorite curry
Hi: i made the oil roti with the yeast trick and it worked so well!! Thank you!! I now have a roti recipe that makes me look like i can make roti!! LOL!! Delicious, soft and easy to make.
That was quick. Awesome. Thank you for trying it and isn’t it so surprising how perfect it is with little effort!
THIS WAS WONDERFUL… LIGHT FLAKY AND DELICIOUS…. IM A TRINIDADIAN AND PROUD US CITIZEN…. I MADE THIS WITH CURRY SHRIMP
I have never even made bread and tried this recipe for roti.Oh my gosh it came out perfect..I always thought its hard work but it was so easy Thanks a lot
You’re so welcome. Enjoy!
Can i ask why You include yeast in this second version of roti? So which one is better? The old one or this new version?
Hi. I wouldn’t say that either is better than the other. They are different but both produce a good roti. I included the yeast to help those still struggling with perfecting roti dough (even after trying my original recipe). This recipe was actually born when I was making dhal puri one day and ran out of peas and decided to make the remaining dough into rotis. Then when I was trying to teach my son how to make the dough I thought how can I make it easy for him so he doesn’t have to knead it and wait for it to rise, etc. If you’ve had luck with my previous recipe. Keep using it. It’s a great roti recipe. If you are still struggling and want a non-traditional advantage, use the yeast! Hope this helps.
Ok thanks. BY the way i made your fruit cake for christMas and it was Really good. Very soft and moist. I sent you a mail and a pic of it cause i tried to upload a pic on the blog but i couldN’t.
That’s awesome and sorry about that. I don’t think the comment sections allows pics but if you are on social media please share it with me there so I can repost!
Hi i made your dholl puri recipe it came reallt nice i cant believe it really yummy am going to try your roti now
That’s so great. Thanks for sharing. You’ll nail the roti!
Hi Althea,
Sorry but i CANNOT understand why i can ONL write with caps. So please excuse this.
I find that adding yeast makes PARAThAS have the texture of BREADMACHINE BLEACED FLOur texture which i do not like. The ROTIS made in the Trinidadian Roti shops in NYC taste like this too.
And just to add one last point…PARATHAS and ROTIS ARe real Hindi WORDS and PARATHAS are INDian breads not Indian influenced Bread. ALMost all the indian foods from ROTIS , CHOKHA to CURRIES are Indian, period.This is just to make sure that tribute is paid to our ancestors.
THANK you for sharing your recipes.
Hi thanks for reaching out. I don’t find that the texture of these rotis are different than when I don’t at yeast. I’m guessing it’s because of the tiny amount of yeast that’s added but we all have different taste buds and react differently to different ingredients. Also thanks for the note about Paratha and rotis. Sometimes when writing blog posts we choose words that maybe should have been omitted in the second edit. This may be one such occasion. I say this only to assure you that I’m well aware of the origins and absolutely want to honor our ancestors. No ill-intent was meant this was simply a case of over thinking while writing.
She’s corr, its influenced . Indian pe dont make roti this way. If you think You think your ancestors should get credit for inFluencing a changed dish , then you can go back to india and give it to them. Obviously you have some issues which need Phycological influence. Its a recipe being sHared, you should not Be on here sharing you racial issues. Get a whole of yourself woman and grow up. One life to live, stop hating on humans.
THIS WAS WONDERFUL… LIGHT FLAKY AND DELICIOUS…. IM A TRINIDADIAN AND PROUD US CITIZEN…. I MADE THIS WITH CURRY SHRIMP
Thank you so much for sharing.
Sis, ThanKs so, so much for taking the time to perfect this recipe. I used it today to make roti for the first time in over a decade ( i typically buy or wait for Family to make), and this recipe produced some Soft and Delicious roti. I will definitely be trying this again.
Thanks so much for trying my recipe and trying it.
Hi I have never made Roti before until today using your recipe. It was delicious. Thank you.
Thank you for trying my recipe and for sharing.
I have attempted roti making a few times. I finally got it right thanks to this recipe. So easy even impatient me could do it. I call it roti making for dummies. Thanks so much. I will try to make often till they are perfected.
Thank you so much for trying the recipe and sharing.
Hello i don’t have that type of cup can i WEIGh the flour ?of yes how many grams ?sorry for my english i speak french or can i use a another type of cup?
Hi. It’s 1 lb of flour or 453g
Thank you
This was a simple and helpful recipe. its been a while since ive made Roti so this was a Great reminder of the process.
Hello , Thank you for this recipe. It is perfect . I never thought i would ever make roti because it seemed really difficult. But because of covid 19 i am trying out various meals. My friend’s mother sent me to your sit and it resulted in tasty soft amazing paratha . Thank you. will definitely be trying the dhalpuri recipe also . Have a great day . you have a new subscriber for sure . Stay safe.
Thank you so much for this comment and for subscribing. Yay to a great roti!!
can you use. Active yeast can get rapid yeast right now sorry for the caps but that is how its typing.
It’s ok. It types in caps but comes through fine. Skip the yeast. You don’t need it. I promise!
I love the BOWL TECHNIQUE TO CLAP THE HOT SUCKER ..
thanks
I was just wondering “why” you have to CLAP the Roti? Does it help make it more fluffy or something????
This is my new favourite website! I tried this recipe yesterday and it turned out extremely well. I clapped the roti with a handtowel between my hands and that worked just fine too. I was second guessing myself through some of the steps but then I watched your video which was so easy to follow and I love that you showed the different ways of oiling the roti. Thank you, I made my parents so proud when i showed them the pics!
Awesome! Yay! You did it! I would love to see pics too. If you have Facebook or instagram please share pics with me there. Facebook.com/metemgee or @metemgee on Instagram.
Hi : I tried the oil roti but didn’t get it . The finished texture was soft more or less but with a stretchy stiff chewing gum kind of softness . Not soft and pliable . The dough when finished mixing looked as if there was an inner part and an outer protection shell . Please guide if possible. Thank you for sharing.
Hi there, couple of things. I always have to ask first if you followed the recipe directly as written. Second did you cover the dough while it was resting. Sounds like it formed a crust which will affect the final product. Additionally a stiff crest texture sounds like it wasn’t cooked enough. Let’s chat some more and I’ll help you figure it out.
Can you use self rising flour instead of all purpose
I don’t recommend it. The ratio of leaving agent will be too much.
I tried this recipe and it came out great! Thanks for sharing.
So glad it worked for you. Thanks for sharing.
Thanks for trying it.
I don know what Ii am doing wrong but the roti is not soft and flaky it seem tought and flaky am i rolling it to thin or What . I folowed the recipe directly and I am a seasoned cook. Help? Mary
Hi Mary. And you used regular all purpose flour? You may be rolling it out too thin. Do you have a large tawa?
Hello Althea, thank you so much for the best roti recipe. Very tasty and super easy compared to one I used before. LOL…I gave up on that recipe after one try.
I need to perfect my clap. It’s better than shaking in a container but it is a good substitute. Next time I will add a little salt and just enjoy them plain.
Thank you so much for sharing. Glad it worked for you. A little bit of salt and a pinch of sugar is good to add next time. Makes the flavor so much better.
Girl I made the Easy Roti recipe and it was spot on, it was so easy to follow and it was delicious, I made it three times now with my curry meat and potato, can’t go wrong with this one. Thank You for sharing this, I feel like part of your family because I am always trying a new recipe from this sight or testing out one of your version, cooking happy during this pandemic
Antoinette Browne
That’s awesome. So glad you enjoyed it. And thanks for the love.
Oh MY GOODNESS! I was not expecting that perfection. Thank you for giving me victory over my roti battles.
Only problem . . . husband sooo offended that none is left for roti and tea in the morning.
where is subscribe…lovely recipes but cant find subscribe
Amazing, easy recipe, comes out perfect every time. Love your recipes and videos. They freeze and reheat so well that I make double the amount and freeze them. Definitely a family favorite.
Thank you so much
Omg, thank you so much for sharing your recipe. It was so delicious and so easy make. My family loved it!
Wow. Best recipe I have ever tried. Soft and fluffy. Very easy and simple to follow. I was not good at making Paratha until I found this recipe. Now I am confident to share my Paratha/Roti with everyone. Thank you.
Great recipe they came out really well, it has inspired me to try your traditional recipe to see how they come out. Does your all purpose flour have salt? I used UK plain flour which doesn’t so thinking I should add a little next time.
Loved every recipe `I’ve tried so far especially the Salmon bites!
I struggle for so long with my roti! I followed recipe and roti perfection! Soft and flaky 😍 Thank you Althea.
I didn’t have the confidence to make roti until I tried your method. Now I prefer to make my own instead of buying from a restaurant.
Thanks Althea
Althea is my go to for Guyanese recipes. I also love the fact that she has gluten free recipes that I can use to make delicious Guyanese cuisine for my daughter who has a gluten allergy.
I’ve tried several of your recipes. They were so perfectly detailed and to our liking that any time I think about cooking, I immediately think of Metemgee for a recipe. Thank you for documenting so many of our favorites and your responsiveness! Rooting you on!!
Love this recipe. Thanks for taking the fear out of Guyanese cooking. I loved making roti after years of just being hesitant to try!
Love how easy this recipe is! My family is on the other side of the country so when I found out how to make roti it lessened the home sickness I felt.
Hello Althea,
Hope you’re well. This is an easy recipe to follow, however I misread the directions and ended up with pizza dough. I added too much yeast and it poof up. I wanted to know if I have to add the baking powder or can I leave it out?