Guyanese Soft Roti (Oil Roti) Recipe

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I love Guyanese oil roti it is similar to Trini buss up shut. The smell of fresh roti cooking on the tawa was a sign that something delicious was coming.

There’s something special about tearing into a warm roti and dipping it into curry—it’s comfort food at its best.

Now, I’m excited to share this simple Guyanese roti recipe with you, so you can bring a little taste of Guyana into your own kitchen.

What is Guyanese Roti?

Guyanese roti is a soft, flaky, and slightly chewy flatbread that is in many Caribbean homes. It originated from Indian influences brought to Guyana and has evolved into a unique and flavorful bread.

Unlike some other types of roti, Guyanese roti is typically made with flour, water, salt, baking powder, and oil or ghee. The key to its signature flakiness is the technique of layering and rolling the dough.

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 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:

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.)

Making Guyanese roti from scratch is a rewarding experience that brings families together. Enjoy it with a hearty curry or simply with butter, and this roti recipe will remind you of home.