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!
Jump to:
- Making the best roti dough, for beginners:
- Different types of fat for your Guyanese oil roti
- Tips on kneading your Guyanese oil roti dough
- Yeast or no yeast? Tips on making quick roti with no resting:
- Will the Guyanese oil roti taste yeasty or doughy if I add yeast?
- Can this recipe work without yeast?
- What temperature should I keep my tawa on?
- Best pan for Guyanese oil roti
- Printable Recipe Card
Making the best roti dough, for beginners:
I used these tips when teaching my eldest son how to make roti at 7 years old. These tips made the process seamless and the results were unbelievable for a first attempt.
1. Measure your ingredients properly
As a beginner roti maker it is important to 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 measuring cup to measure your ingredients, a whisk to bring it together 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 for 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 not 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 ¼ 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.
Printable Recipe Card
Easy Guyanese Oil Roti (Paratha)
Ingredients
- 3 cups of all purpose flour plus 1 cup for dusting
- 1 teaspoon baking powder
- ¼ teaspoon of rapid rising yeast (optional)
- 1 ¼ cup of warm water (about 110°F)
- ¼ cup of room temperature fat like vegan butter, ghee or oil
- ½ cup of oil for cooking like sunflower, canola or vegetable oil
- ½ teaspoon sugar (to activate the yeast)
- ¼ 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
Bev says
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.
Althea Brown says
That was quick. Awesome. Thank you for trying it and isn’t it so surprising how perfect it is with little effort!
Richard Rampersad says
THIS WAS WONDERFUL... LIGHT FLAKY AND DELICIOUS.... IM A TRINIDADIAN AND PROUD US CITIZEN.... I MADE THIS WITH CURRY SHRIMP
Master Chef says
The continuous talking & cook's voice isq annoying...mute if you're struggling & focus on the technique....the type of roti one yields, is down to the technique used.
Jenny says
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
Althea Brown says
You’re so welcome. Enjoy!
Venecia says
Wow! I was always afraid to make this. Last time I tried with a different recipe, it was terrible! Your recipe is so great...I managed to make 9 mini rotis with this recipe and they're perfect! This is going in my recipe book. Thank you so much! ❤
Chandra persaud says
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?
Althea Brown says
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.
Chandra persauD says
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.
Althea Brown says
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!
Naz says
Hi i made your dholl puri recipe it came reallt nice i cant believe it really yummy am going to try your roti now
Althea Brown says
That’s so great. Thanks for sharing. You’ll nail the roti!
Vis says
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.
Althea Brown says
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.
Haz says
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.
Richard Rampersad says
THIS WAS WONDERFUL... LIGHT FLAKY AND DELICIOUS.... IM A TRINIDADIAN AND PROUD US CITIZEN.... I MADE THIS WITH CURRY SHRIMP
Althea Brown says
Thank you so much for sharing.
Patricia says
Easy fool proof Roti. Taste like my mom’s. The best I’ve ever made. Soft, flaky & perfect! Thank you,
Asha says
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.
Althea Brown says
Thanks so much for trying my recipe and trying it.
Angelicque says
Hi I have never made Roti before until today using your recipe. It was delicious. Thank you.
Althea Brown says
Thank you for trying my recipe and for sharing.
Raulene says
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.
Althea Brown says
Thank you so much for trying the recipe and sharing.
Margue says
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?
Althea Brown says
Hi. It’s 1 lb of flour or 453g
Margue says
Thank you
Tandieka says
This was a simple and helpful recipe. its been a while since ive made Roti so this was a Great reminder of the process.
mauriceia says
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.
Althea Brown says
Thank you so much for this comment and for subscribing. Yay to a great roti!!
Desiree says
can you use. Active yeast can get rapid yeast right now sorry for the caps but that is how its typing.
Althea Brown says
It’s ok. It types in caps but comes through fine. Skip the yeast. You don’t need it. I promise!
aLEX says
I love the BOWL TECHNIQUE TO CLAP THE HOT SUCKER ..
thanks
Lollie says
I was just wondering "why" you have to CLAP the Roti? Does it help make it more fluffy or something????
Alecia says
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!
Althea Brown says
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.
Mari says
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.
Althea Brown says
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.
Kendra MILNER says
Can you use self rising flour instead of all purpose
Althea Brown says
I don’t recommend it. The ratio of leaving agent will be too much.
Kares Clarke says
I tried this recipe and it came out great! Thanks for sharing.
Althea Brown says
So glad it worked for you. Thanks for sharing.
Althea Brown says
Thanks for trying it.
Mary Quarles says
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
Althea Brown says
Hi Mary. And you used regular all purpose flour? You may be rolling it out too thin. Do you have a large tawa?
Anh says
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.
Althea Brown says
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.
Antoinette Browne says
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
Althea Brown says
That’s awesome. So glad you enjoyed it. And thanks for the love.
Antoinette Griffith says
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.
Rachel Francis says
where is subscribe...lovely recipes but cant find subscribe
Rowena says
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.
Althea Brown says
Thank you so much
Sophia says
Omg, thank you so much for sharing your recipe. It was so delicious and so easy make. My family loved it!
Mell says
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.
Natasha says
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!
Reshma says
I struggle for so long with my roti! I followed recipe and roti perfection! Soft and flaky 😍 Thank you Althea.
Tatiana says
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
Natasha Gill says
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.
SB says
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!!
Tacita Bastien says
Love this recipe. Thanks for taking the fear out of Guyanese cooking. I loved making roti after years of just being hesitant to try!
Shabana says
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.
Bhanu says
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?
Diane says
I have made roti a few times before and it was hard and more like tortilla ugh! However, I saw your recipe and decided to try it with yeast. It came out wonderful and taste authentic to me. I am making it again today. I'm so excited I don't have to wait to eat it once a year when my mom visits.Thank you!
Althea Brown says
I'm so glad this recipe worked for you.
Jasmin says
Hi, I made this recipe, and I'm wondering if you have advice. I followed the measurements for the ingredients and my flour with the water doesn't come together likes yours does in the youtube video. Therefore it came out very dry, I should have added more water, but I'm wondering why the measurements didn't work for me?
Althea Brown says
It depends on how on how you measured your ingredients. There is a right way to measure flour. If you use your measuring cup and dig into your flour bin changes are you are scooping more than one cup of flour. So the ratio of flour to water will be off
Jasmine says
Oh wow, I had no clue, thanks so much for responding! Truly a beginner here haha 🙂 gotta practice
La Shaka St Louis says
Thank you so much for creating this easy recipe. Now us younger Guyanese don’t have to feel shame of not knowing how to make great roti, lol.
Victoria Downes says
This recipe made making roti very accessible to me. My husband had just made curry chicken and I came across your recipe. It was so thorough that even though it was my first time, it was simple enough to make. It came out great and I will be using it again! Thank you!!
Chanel says
Excellent recipe for a staple food in Guyanese cuisine. Thank you for sharing helpful tips for making one of my favorites! I would usually rely on my grandmothers to make roti. And they are both now deceased. Thank you!
Ashley says
Hi, thank you for posting this recipe. If you do the melted butter in oil method for the fat layer, how much butter should you use and in how much oil?
Dee says
I have always tried making roti and it never comes out right. Your recipe by far is the best one. My roti came out so soft and flaky. My family was asking for more. Thank you for this recipe.
Natalia says
Thanks a lot, Althea. This was the first time I dared to make paratha. The result is not absolutely perfect ( i have to pay more attention to baking temperature and time) but parathas are well-layered and fluffy, I just enjoyed one with a cup of tea