Guyanese Roti Recipe – The Secret to Soft Oil Roti

Guyanese Roti: Types & How It’s Made

What’s more exciting than cooking something new? Especially when it’s easy and looks delicious! That’s exactly what we thought after watching TikTok videos about roti. We had to try this Guyanese roti recipe!

How It’s Made and Why It’s Different

Most people know Indian rotis, but Guyanese rotis are different. Indian roti uses whole wheat flour, water, and sometimes salt. For roti in Guyana, they use all-purpose flour, baking powder, and oil or butter. This creates a soft roti with flaky layers. Want to try extra light and buttery roti? Make this oil roti recipe from Guyana! It’s perfect for scooping up your favorite curry.

Guyanese roti is a type of paratha roti. You’ll find it in the parts of the Caribbean, South Asia, and India. There are so many regional variations. In South Asia, people make paratha roti and sada roti. Sada roti uses just flour, water, and salt, so it’s soft and chewy. But Guyanese-style rotis are all about those flaky layers! If you love soft, buttery, and flaky bread, you have to try Guyanese roti.

Types of Guyanese Roti

Even though Guyana is in South America, it has strong ties to the Caribbean islands, especially in its cuisine. But why is roti popular both in the Caribbean islands and in Guyana? It all comes down to history. In the 19th century, many Indians migrated to the Caribbean and Guyana. They brought traditional recipes, including roti. That’s why Caribbean and Guyanese cuisine have a strong Indian influence and share a similar culinary heritage.

In both cuisines, cooks use a tava, a traditional hot skillet, to cook popular flatbread like roti. This skillet is flat, so it spreads heat evenly and cooks flatbreads fast.

So, what are the most common types of Guyanese roti, and how are they different?

• Paratha Roti, also called oil roti, is extra soft with flaky layers. For a paratha roti recipe, you need flour, water, baking powder, and salt. And of course, oil and butter!
• Dosti Roti is a soft roti with air pockets, similar to pita bread. It uses the same ingredients as paratha roti, but the method is different. To make dosti roti, stack two thin, buttered pieces of dough and cook them together.
• Dhal Puri Roti is a stuffed roti filled with seasoned yellow split peas. For a Guyanese dhal puri roti recipe, you need flour, baking powder, salt, and water. And of course, split peas and spices for the filling!
• Sada Roti is a soft and chewy flatbread. For a Guyanese sada roti recipe, you don’t need any oil—just flour, baking powder, salt, and water. So, you won’t get flaky layers like in Guyanese oil roti.

Best Guyanese Roti Recipe: Easy Step-by-Step Guide

Ready for the best Guyanese roti recipe? Get soft, flaky Guyanese roti that pulls apart into beautiful layers. Follow along, and let’s make it together!

Equipment You Need:

• Mixing bowl
• Rubber spatula
• Pastry brush
• Rolling pin
• Heavy-bottomed pan or crepe pan. In Guyana, roti is cooked on a traditional cast iron skillet called a tava.

Simple Ingredients:

• Flour
• Baking powder
• Salt
• Warm water (about 40°C / 105°F)—not too hot, not too cold

Butter Mixture for Brushing:

• Sunflower oil
• Softened butter. We’re using vegan butter, but you can use any butter you like. In Guyana, they often mix oil with ghee for a richer taste!

See? Guyanese roti ingredients are so easy to find. You probably already have them in your pantry!

How to make oil roti? It’s easy—let’s get started!

Prepare the Dough

Add flour and baking powder to a bowl. Sift out any lumps, and add salt. Then mix the dry ingredients thoroughly.

Add warm water (about 105°F/40°C)—not too hot, not too cold. Pour it in slowly while you mix with a spatula. Once the dough starts coming together, knead it with your hands. You need soft dough that feels slightly sticky. If it’s too sticky, sprinkle a little flour—but don’t overdo it! Avoid kneading too long or adding too much flour. Soft texture is exactly what you’re looking for!

Once the dough holds together, brush it with a little oil so it doesn’t stick to the bowl. Cover with plastic wrap and a clean towel. Let it rest for 15–20 minutes.

Prepare the Butter Mixture

While the dough rests, let’s prepare the butter mixture. In a bowl, combine sunflower oil with softened butter.

Shape the Dough

Sprinkle some flour on your surface. Place roti dough on the floured surface and divide it into 8 equal pieces. Roll each piece into a smooth ball. If needed, dust a little flour so the dough doesn’t stick and you can shape it easily.

Now, cover the dough balls with plastic wrap and let them rest for 15 minutes.

Two Ways to Roll the Roti

We’ll show you two different methods to shape your roti!

Traditional Guyanese Method

• Roll the dough into a thin circle (4-5mm thick).
• Brush the entire surface of the dough with the butter oil mixture—especially the edges!
• Lightly sprinkle flour on top—this helps create flaky layers later.
• Cut from the center of the dough to the edge. Roll it into a cone shape. Tuck the tip into the bottom, then press down gently to flatten, making sure the edges are tucked in.
• Let it rest for 15 minutes.

The Simplified Method

• Roll the dough into a thin circle (4-5mm thick) and brush it with butter. Make sure to coat the edges well.
• Sprinkle a little flour on top—don’t skip this step! Without it, the layers won’t separate well.
• Roll it into a log, then shape it into a spiral, like a snail.
• Let it rest for another 15 minutes before cooking.

If you are making roti for the first time, you can try both methods and then pick the one that works best for you!

Cook the Roti

Now, let’s heat up a pan. In Guyana, they use a special cast-iron pan without rims, but any thick-bottomed pan or crepe pan works. Keep the heat at medium and don’t grease the pan—we want dry heat for the perfect texture.

Take a rested dough piece and roll it out to about 3–4mm, which is ⅛ inch thick. Place it onto the hot pan.

• Cook for 1 minute. Look! Bubbles are forming—that’s a good sign!
• Flip it over, brush the top with the butter and oil mixture you made earlier. Cook for 30 seconds or a bit longer. Then flip it back.
• Brush the other side with butter and oil, then cook until you see light golden spots. In Guyana, these spots are usually light in color, but if you like them darker, cook a bit longer.

Fluff & Serve!

Take the hot roti and clap it between your hands to separate the layers—this is what makes it super flaky! If you prefer, you can also shake it in a bowl.

Cover the roti with a towel to keep them warm while you cook the rest. This way, your soft roti won’t dry out.

Look at these layers—so soft, flaky, and delicious!

Mistakes & Fixes

For perfect roti, just like in Guyana, keep these tips in mind:

• Use a large mixing bowl so you have enough space for all ingredients. Don’t forget to sift the flour and baking powder.
• Gradually add warm water to the dry ingredients. This way, you get the perfect dough consistency!
• Your dough should be soft and slightly sticky. Don’t add too much extra flour—it makes the dough tough. Don’t knead too long, and let the dough rest.
• Roll out the dough into a thin circle (4–5 mm / 0.15–0.2 inches thick). This is important to create thin layers!
• Brush the entire surface with a butter and oil mixture and sprinkle lightly with flour. Oil roti from Guyana have flaky layers. To create them, make sure to brush the dough thoroughly and sprinkle lightly with flour.
• Preheat the skillet on medium-high heat, then lower it to medium before putting the roti on. Don’t put roti in a cold skillet! Cook until you see light brown spots.
• After cooking, shake the roti while it’s still warm to separate the flaky layers. You can slap them between your bare hands or shake them in a large bowl. Do this while they are still warm!
• Keep roti in a closed container or cover them with a towel. This way, they stay soft and don’t dry out.

Proven Techniques for the Best Result

Great roti starts with the dough — but it’s the layers and cooking that bring it all together. Here’s how to get each step just right.

For the perfect roti dough:

• Sift the flour and baking powder to distribute them evenly.
• Use warm water (around 40°C / 104°F) for kneading. There is no exact water-to-flour ratio—add water gradually until you get a soft, slightly sticky dough.
• Don’t knead for too long—just until the ingredients come together.
• Let the dough rest for at least 15 minutes. This makes the dough smoother and easier to roll.

For Perfect Layers:

• Roll a small ball of dough into a thin circle.
• Generously coat the entire surface with a butter and oil mixture. Pay extra attention to the edges.
• Any cooking oil works—vegetable oil, melted butter, ghee, or coconut oil. Sunflower oil is ideal because it has a high smoke point. Don’t use olive oil in Guyanese oil roti recipe—its flavor is too strong.
• Sprinkle a little flour on top. Don’t skip this step—it is essential for layering.
• Roll the circle into a cone shape (this is the traditional method in Guyana) or into a snail shape.
• A simpler method is to fold the dough several times into a square shape—this gives you square roti.

For Ideal Cooking:

• Oil roti in Guyana are made on a tava, a traditional skillet. If you don’t have a tava, use a large skillet—cast iron works best. If you don’t have that, any heavy-bottomed skillet with a clean surface will work.
• Cook roti on a hot skillet at medium heat. Use setting 4 out of 9 if your stove has numbered heat settings.
• First, preheat the skillet thoroughly. Don’t add any oil! Place roti onto the hot skillet and wait for the first tiny bubbles to appear—this takes about a minute.
• Flip, brush with butter, and after a short time, flip again.
• Continue cooking until you see light brown spots.

How to Store, Freeze, and Reheat (Including Dough)

Want to keep your roti fresh? Here’s how to store it, freeze the dough or cooked roti, and reheat it so it stays soft and delicious.

How to Store

Store Guyanese oil roti in an airtight container in the fridge for up to five days. Close it tightly so the roti stays soft and doesn’t dry out.

How to Store the Dough

You can also store roti dough. Keep it in the fridge for up to two days in a plastic bag.

You can also prepare a butter and oil mixture in advance. It stays good in the fridge for up to seven days.

How to Freeze Roti for Longer Storage

You can freeze leftover oil roti for up to three months. To prevent sticking, separate them with parchment paper and store them in freezer-safe bags.

Rotis defrost quickly. Remove them from the freezer and let them defrost at room temperature. It takes about 20 minutes.

How to Reheat

You can warm up cooked roti in the microwave, oven, or on a hot skillet. Here’s how:

1. Take a paper towel and sprinkle some water on it. It should be slightly damp. It’s best to use a spray bottle to dampen it evenly.
2. Wrap Guyanese roti in the sheets of damp paper towel.

Then:

• In a microwave: Place roti wrapped in the damp paper towel in the microwave. Warm it up for 30 seconds.
• In a pan: Place roti wrapped in the damp paper towel in a dry pan and cover it with a lid. Warm it at medium heat (setting 5 out of 9) for 4–5 minutes.
• In an oven: Place roti wrapped in the damp paper towel in the oven at 180°C / 350°F for 4–5 minutes.

Important Tip:

Spray the paper towel so it’s damp. Never use a dry paper towel in the pan, microwave, or oven.

How to Adapt & Serve

You can make slight variations in the recipe to fit your diet:

• For vegan roti: Use vegetable oil instead of butter or a mix of vegetable oil and vegan butter. That’s how we did it in this recipe.
• For a healthier option: Substitute some of the all-purpose flour with whole wheat flour.
• For a gluten-free version: Use a gluten-free flour blend. Check if your baking powder is gluten-free, and use a gluten-free version.

Pick the adaptation that fits your personal preferences!

How to Serve

Roti pairs well with sauces, soups, and hearty stews. In Guyana, Guyanese roti and curry is a popular combination. You have to try it! Enjoy it with your favorite curry—the fragrant taste of curry powder with soft, fluffy roti is a delicious combo!

You can also add tasty toppings. Try tamarind chutney, garlic butter, or even cheese while the roti is hot. Some people even spread peanut butter on it for breakfast!

Traditionally, roti is used as a utensil—tear off a piece and scoop up food—no spoon needed!

Wondering what to eat with roti? These are some of our favorite pairings. (Links below!)

• Dip it in cheddar potato soup.
• Scoop up black-eyed pea soup, bean stew, or hearty black bean soup.
• Enjoy it with flavored cauliflower rice.

Try different combinations and find your favorite way to enjoy Guyanese roti!