Guyanese Paratha (oil) Roti

Guyanese Paratha (oil) roti is a flaky flat bread with beautiful light layers. It is a staple in most Guyanese and Caribbean households. This simple flat bread made of all purpose flour, oil (or ghee or butter), baking powder and water is the definition of comfort food! Give it a try for all our your saucy curries and stews.

Guyanese roti is a type of paratha that Indian Indentured laborers brought to Guyana in the 1800s. These laborers came to the Caribbean to fill the labor gap after the abolition of slavery. They brought with them their food and culture that is still alive and vibrant through out the Caribbean.

In my family we eat roti with anything! Try it with curry: lamb, beef, chicken, shrimp. Or even with veggies: pumpkin, baigan (eggplant), bhaji (spinach), okra/o. Roti with whatever you like: seriously, I’ve eaten roti with peanut butter, jam, cheese, condensed milk. When you have roti, the possibilities are endless. And now you can make delicious roti at home.

Why you’ll love this Guyanese Paratha (Oil) Roti recipe

• Authentic: This is an authentic recipe with traditional ingredients and steps that I have perfected over my 20+ years of roti making.
• Step by Step Guide: Roti making can be daunting, but it doesn’t have to be. My step by step instructions and visual guide deliver amazing consistent results every time
• Simple ingredients: This recipe uses five simple pantry ingredients, all purpose flour, baking powder, salt, oil or butter and water.
• Delicious: This recipes creates delicious, flaky, butter Guyanese roti that is authentic in flavor and texture.
• Versatile: Flaky roti pairs well with any saucy curry or stew. Once you make a batch of roti, you’ll want to keep making it. It’s the perfect flat bread for breakfast, lunch or dinner.

Ingredients

Grab these simple ingredients from your pantry and let’s make some flaky Guyanese Roti

• All Purpose Flour: Reserve a cup of flour for sprinkling in between the roti layers and dusting your work surface.
• Baking Powder: Used as a leavening agent in roti
• Fat: Use Oil, butter or ghee in between the roti layers for a really soft and delicious roti.
• Warm Water: Warm water makes a softer, stretchy dough. I highly recommend.
• Salt: Give the roti a great flavor. Skip if you are using salted butter or salted ghee

See recipe card below for exact measurements.

Step by Step Instructions for Paratha (oil) Roti dough

First combine the flour, baking powder and salt and mix together well using your finger tips or a whisk. Then mix a tablespoon of oil into the dry ingredients. This step is optional but I highly recommend it for a soft roti dough.

Then add small amounts of warm water to the flour mixture and pinch together to form a loose shaggy dough. Repeat until all of the water is combined with the flour. Then squeeze the bits of dough through your palm until it comes together to form a dough ball.

Continue to squeeze the dough ball in a kneading motion, but do not fold over and knead like bread. Press and squeeze for five minutes until there are no lumps. Then rub a tablespoon of oil over the dough, cover with a damp paper towel and let rest for at least 30 minutes.

Making roti lois/loyas

A roti loi or loya is a ball of prepped roti dough used for paratha or oil roti. It is filled with fat and rolled up into a ball. Start by stretching out the roti dough into a thick log shape. Then divide the dough into 5 even pieces. Roll each piece of dough between your palms to shape into smooth balls. This will help with rolling the dough out for the oiling process.

Working with one piece of dough at a time, place the dough balls on a floured surface, press with your finger tips to flatten and using a rolling pin, roll into a large thin disk about 1/8 inch thick (similar to a large tortilla). Then add about 1 tablespoon of oil or butter or a combination of both over the surface of the rolled out dough followed by a sprinkle of flour.

Shaping into the Traditional Guyanese Roti Loi

Then 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 into bottom of cone then flip oven the cone and push the tip into the base.

Repeat for the other four dough balls. Then rest for 30 minutes to an hour. Check out my Easy Guyanese Roti recipe for an easier way to add oil to the roti dough and shape the loi.

Step by Step for cooking Guyanese Paratha (Oil) Roti

When ready to cook add tawah/skillet to medium heat. While the tawah is heating up roll the roti into a flat disk about 1/8th inch thick. Then add to the preheated tawah/skillet. When tiny bubbles form, flip the roti over and brush with oil. Continue to cook for about 30 seconds or for as long as it takes to brush the top with oil.

Flip again and repeat on the other side.Then flip a final time and let it cook for about 30 seconds. Then fold the roti in half and from the heat.

If you prefer a roti with less brown spots, keep your heat medium low and let the roti cook for just 30 seconds on each side without getting brown. I prefer my roti with little to no brown spots but most people prefer theirs with lots of crispy brown bits like the roti shown here.

How to Clap Guyanese Paratha (Oil) Roti

Clapping the term used to method used to release the air pockets from the roti and create the beautiful flaky layers. To clap the roti fold immediately after you remove the folded roti from the tawah/skillet. Hold the ends with both hands and toss it into the air to about chin height. Very quickly bring your palms together in a clapping motion, compressing the roti to loosen the layers. Repeat this motion several times until the roti is fluffy and flaky. Do your roti clapping over an empty sink or over a bowl with a kitchen towel to collect roti flakes that may fall during clapping.

Easy Roti for Beginners:

Roti making can be intimidating but it doesn’t have to be. You can have delicious home made roti, even as a beginner. Give my Easy Guyanese Oil roti recipe for beginners a try. It is a non traditional recipe, with simplified steps that really works.

Substitutions & Variations

• Flour: You can also use whole wheat flour with this recipe. Use 2 cups of whole wheat flour and 1 cup of all purpose flour for a more nutrient dense roti with a bit of a nutty flavor.
• Yeast or No Yeast? Adding a pinch of instant yeast to the dough saves time and effort. Instead of waiting hours for the dough to rest. I’ve made roti in 15 minutes, because I added a pinch of instant yeast and a tiny bit of (sugar) to feed the yeast. Check out this post to see how.
• Gluten Free: Looking for a gluten free roti with authentic flavor? Then try my Grain Free / Gluten Free Roti recipe. I promise it won’t disappoint.
• Fat: You can use a variety of fats to your roti dough for varying results. I often only use oil in between the layers with creating the lois. My mom uses oil and melted butter mixed together. Others prefer just ghee and some use vegetable shortening. Whatever you choose do not use extra virgin olive oil. It is too heavy and you will end up with a stiff roti. Always opt for a light or light tasting oil with a high smoke point.
• Vegan: Make your roti vegan by using vegan butter or butter substitutes or just oil in this recipe
• Trinidadian Buss up shot: This recipe is perfect for Trinidadian Buss Up Shot roti. I recommend using the oil and butter combination for between the layers and basting the roti during cooking for really flaky fall apart buss up shot roti results.

Storage

At room temperature: Wrap cooked rotis in a kitchen towel in a kitchen towel to keep it warm and soft. Store leftover oil roti wrapped in a towel and in an airtight container at room temperature for up to 2 days. Then store them in the fridge for up to one week.

Freeze: For longer storage, freeze raw or cooked roti for up to 3 months. Individually wrap your roti with plastic wrap, then store in a zip top bag.

To reheat, thaw frozen roti by leaving it at room temperature for about 15 minutes. Then wrap the roti in a few sheets of damp paper towel. Microwave in 30 second increments until the roti is warm.

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