Easy Guyanese Soft Roti (Oil Roti) Recipe

Guyanese soft roti is known for its smooth, stretchy texture and light layers that make it perfect for soaking up curry. It’s a simple, silly roti but takes a bit of trial and error to get it right. The dough needs to be soft but not sticky, and the trick is letting it rest long enough before cooking.

It’s similar to the Trini buss-up-shut but not the same—the Guyanese version stays whole instead of being broken up. When cooked properly, it comes out tender with just the right amount of oil to give it that soft, flaky bite.

Today, I will share with you each step clearly, from kneading to oiling to cooking on the tawa, so you can get that same Guyanese-style texture at home.

What is Guyanese Roti?

Guyanese oil roti came to Guyana with Indian indentured workers in the 19th and early 20th centuries; they brought their recipe. Over time, their recipe have changed to cater to Caribbean flavors and local ingredients.

It’s commonly called “oil roti” or sometimes “paratha roti” in Guyana; the version is soft, with texture instead of just being a simple flatbread. When making oil roti, I recommend not over-kneading the dough. Allow it to rest because an over-worked dough becomes tight, and the roti comes out tough. Another tip: use oil or butter between layers (or dust flour if needed) so when it’s cooked, the roti turns out flaky.

There are different types of Guyanese roti, including:

• Paratha (Oil Roti): Soft and flaky, made by layering oil and flour before rolling.
• Dhal Puri: Stuffed with seasoned ground split peas, perfect for pairing with curries.
• Sada Roti: A simpler, thicker version, often eaten with stews.

Easy Guyanese Oil Roti Recipe

Making roti at home is easier than you think! Follow this simple recipe to get soft, flaky roti every time.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 ¼ cups warm water (adjust as needed)
• 2 tablespoons vegetable oil or melted butter (for dough)
• ¼ cup vegetable oil or ghee (for layering and cooking)

Instructions:

Start with the dough. Grab a big bowl and toss in your flour, salt, and baking powder. Mix it around a bit so everything blends. Then slowly pour in warm water, a little at a time. You do not want to over-add water, and start kneading. You’re going for a soft dough, not sticky or dry.

Once it starts coming together, add about two spoons of oil and knead for maybe five minutes or so. It should start feeling smooth and springy under your hands. If it’s sticking too much, dust a little more flour; if it feels tight, a splash more warm water fixes that. Now, cover that dough with a damp cloth and let it rest for about 30 minutes.

Don’t skip this part; that resting time is what makes your roti come out soft later. Some people even let it rest a little longer if they’re busy doing other things, and it turns out just fine.

Once it’s ready, cut the dough into smaller balls. How big it is depends on the size of the roti you want. Roll each one out into a circle, maybe eight inches or so across. Doesn’t have to be perfect. Then brush a little oil over the top, fold it into a cone shape, and tuck the end in underneath. That little trick gives you those nice flaky layers later. Flatten them gently and let them rest again for 15 minutes.

Heat your tawa or frying pan over medium heat. Roll out each cone again into a flat circle. Place it on the hot pan and brush oil on both sides as it cooks. It usually takes around one to two minutes per side, depending on your stove and how thick the dough is. Watch for little bubbles: this means it is time to flip your roti.

Once it’s cooked, take it off and clap it between your hands (careful, it’s hot). That’s how you separate the layers and get that soft, flaky texture. If it’s too hot, just use tongs and a towel to pat it gently.
One last tip: don’t stack them while they’re steaming hot; let them cool just a bit before piling up so they don’t get soggy.

What To Eat With Guyanese Oil Roti?

You can eat the regular side like curried chicken, beef, or a veggie dish. I love to toast the leftover roti and add cheese.

Also, spread garlic butter or tamarind chutney on a still-warm roti and let it melt in before eating with curry. Eating oil roti with stew chicken or beef is one of my favorites. There are endless things you can eat with oil roti.

Guyanese oil roti tastes amazing. Once you learn how to make it right, you’ll see how easy it fits into any meal. It goes with curry, stew, pretty much whatever you have. Some people even eat it plain with a bit of butter or pepper sauce and call it a meal. I hope this recipe helps you make the best oil roti ever.

Guyanese Soft Roti (Oil Roti) Recipe

Recipe by Ren PetersCourse: SideCuisine: GuyaneseDifficulty: Medium

Servings

4-6

servings

Prep time

40

minutes

Cooking time

10

minutes

Calories

250

kcal

Making Guyanese roti from scratch is a rewarding experience that brings families together.

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 ¼ cups warm water (adjust as needed)

• 2 tablespoons vegetable oil or melted butter (for dough)

• ¼ cup vegetable oil or ghee (for layering and cooking)

Directions

• Make the Dough: In a large bowl, mix flour, salt, and baking powder. Slowly add warm water while kneading until a soft dough forms. Add 2 tablespoons of oil and knead for about 5 minutes until smooth.
• Rest the Dough: Cover with a damp cloth and let it rest for 30 minutes. This helps to make the roti soft.
• Divide & Roll: Divide the dough into small balls. Roll each ball into a thin circle (about 8 inches wide).
• Layer for Flakiness: Brush a little oil over the surface, then fold the dough into a cone shape, tucking the end inside. Flatten and let rest for another 15 minutes.
• Cook the Roti: Heat a tawa or frying pan over medium heat. Roll out each cone into a flat circle again. Place on the hot pan, brushing with oil on both sides. Cook for about 1-2 minutes per side until golden brown.
• Clap for Softness: Remove from heat and immediately clap the roti between your hands to create layers. (You can use tongs and a dish towel if it’s too hot.)