GUYANESE ROTI
Roti is a type of Indian flatbread that comes in many different types and flavors. .This is usually served with stews such as curry or baigan choka. Its very popular in India and parts of the Caribbean. In Guyana it is very popular as a breakfast item. Today I’m sharing my mom’s recipe for paratha roti. I will attempt to demystify this simple but complex dish. My mom makes the best Roti so when I decided to make this, I called her up in the middle of her lesson at school. I knew that her recipe would come out perfect as always. I gobbled this up today with baigan choka, this combination is a favorite of mine.
Paratha Roti
1 cup self rising flour
2 cups all purpose flour
1 1/4 cup water
1/4 tsp salt
3/4 cup oil
1/4 cup shortening
Yields: 6 roti
Mix flours, salt and water to form a soft dough. Knead until smooth and let sit for 15 mins. Roll dough into a rectangular shape about 1/8 inch in thickness. Place oil and shortening together in a bowl. Spread oil and shortening mixture liberally over the dough, making sure entire surface of dough is oiled. Starting from the longer end, roll dough tightly( similar to the way roll the dough when making cinnamon rolls). Slice into six pieces. Tuck the loose end of dough in the top of each roll. so it doesn’t open up and let sit for at least half hour.
Traditionally this is cooked on a tawa but for those who do not have one can use a wide frying pan or crepe pan. Place tawa on a medium fire. While the pan heats up roll out the dough to a flat, thin circle. Place dough on an ungreased pan and cook for 1 minute, then flip. Liberally brush the oil mixture on the roti. Flip. Now brush the other side of the roti with the oil mixture and flip again. Cook for an additonal minute, then take off the fire and place in a covered bowl. Shake in covered bowl vigoruously. This will make the roti fluffy and should reveal the layers. Continue this process until all the roti is cooked. Enjoy this with curry, baigan choka or just by itself.
Your roti looks outstanding!
We are crazy for roti…ours will not look this this? but we will give it a try. best, s
Oh goodness…we’d need someone to make this for us. Looks so good, but seems intimidating! And yours look perfect!
This is fascinating!
My mom used to take the initial dough and portion out each ball. Then she’d roll out each ball, put oil, and then fold it up to make the layers. Then she’d let that rest and then follow the rest like yours.
Your method is so much easier! I can just roll it out once, and the balls are already round! Brilliant!
Yeah that’s how my mom makes hers too, but this is a quicker method and I thought it would be easier for readers to follow the instructions.
I’ve never had this before and it looks sooo good! I’d like to try this myself!
It seems to me that no matter what type of food our mother’s prepared, we have found quicker methods in order to keep those traditions. This looks exquisite! Congrats on the top nine.
looks awesome I adore roti
Those look nice and light and flaky and good!
Looks fabulous!
You have to make some roti for me soon.
You finally attempted!! Good job!!! You are officially a Peters!! Lol as your mom told me! 🙂
I’ve been wanting to try making roti, and yours looks fantastic! Sounds great with the eggplant too.
I am so trying these, I buy them constantly, but yours look AWESOME…can’t be that hard right? (She exits muttering to herself…)
I love roti. When I was in college, one of my friends got food from her mother every week, such as a lamp dish, a side and roti. I loved getting a taste.
I make roti without any kind of shortening. If the dough is mixed soft and put to rest for half an hour before cooking, it becomes easy to handle. Small amounts of olive oil can be used for a healthier roti…when making them into rounds and also for cooking on tawa…end result is the same soft and flaky roti.
I absolutely love the “look” and “feel” of your pictured roti! I recently just made something similar to this but I think the recipe that I used could use a bit improvements, but I’m no expert on making this beautiful “bread” so I’m going to keep on searching and trying different ones. The type of roti that I personally like is a bit “sweet” (?) And it is incredibly flaky. I don’t have shortening at hand, but do you think I can use “lard” as a substitution?
Thanks for posting and for sharing!
It can absolutely be substituted!
Gd mrning
What kind of shortening do I use for this recipe
Shenaz I used Crisco, but you can also use ghee.
I would love to have your recipe for potato roti
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Your roti looks so soft and flaky! I wish mine could turn out like that but it ends up being a little tough. Do you have any tips for roti that is on the tough side or not as soft? Also, what step of making the roti helps you get the layers? Any help would be appreciated. 🙂
Thank you for the compliment, the best tips I can offer is to make sure not to cook the roti too long or else it becomes crispy. As for the layers, when you roll out the dough and place oil on it then roll it back up, that’s what creates the layers. Make sure you are leaving it to sit for at least 15 mins, the longer you leave it the better.
Thanks for the recipe. I am making them right now, they don’t look like yours but I think they look great for a first time and having to run btwn the kitchen and 8mos twins.I will def make again. I did end up using extra water about a cup should I be kneading more to avoid that?
A cup of water is a lot. I use this recipe all the time and I always get the same results. The only thing that could be a factor could be your measuring cups. Yes, I know it sounds ridiculous, but not every cup measurement is exactly the same.
try apply a bit of oil/margine over the final dough and cover/seal with saran for 1-2 hours before cooking
Kevin I’m assuming this will make the roti even more tender, thanks for the tip. I will try it the next time I make some.
i think i leave my roti to long on the fry pan, the taste is good but it gets hard(the roti)
Carla if the roti has brown spots its been cooked for too long and it will harden once cooled. Turn the fire down and don’t leave in on one side for too long.
I just made this roti with some hot chicken curry. O.M.Gosh. . .layer for layer, the best recipe I have tried! Thanks Jehan, you make it easy for a generation that has watched their mothers throw ingredients together without a measuring cup, never sure how we were going to catch up.
Hi Jehan,
I tried shaking roti in covered bowl. It has eliminated creating a mess of flakes everywhere and this method is amazing as final result of roti was soft and fluffy. I tried the shortening but I think I will stick to the butter/ghee as it gives a great taste
I’m going to try this recipe and see how well I do. I get the taste but like some of the others mine comes out sooo hard. 🙁
I’m so glad i stumbled across your recipe:) I’ve been unsuccessfully trying to make roti for a few weeks now. I’ve used the Self rising flour and i’ve tried using Roti mix but it always came out either heavy or hard or *gasp* both. I’ve even used the exact same recipe as my sister in law but it still wouldnt come out right. I’ve used your recipe twice now and both times have been fantastic. Thank you soooooo much 🙂
For the first time ever my paratha roti came out just the way I wanted it to.
Thank you very much for sharing your recipe.
I remember vaguely that my mom oiled the Tawa before frying..does that make a difference . Roti is one of my favourite dishes but I never seem to get it right ..always a tad too stiff and not as leafy as mom’s.
Joe, I’ve only made it one way and that’s without oiling the Tawa so I’m not sure if it will make a difference.
Hi Jehan,
I’ve been trying my hand at roti. I stumbled across your site when looking for reasons why my roti comes out hard. I think my fire may be too hot and also I’m cooking it too long. Next time I make it, I’m going to try your recipe. I had one question. I see the recipe calls for 3/4 cup veg oil plus 1/4 cup shortening. Does all of this go on in the oil phase or do you reserve some for brushing the roti in the cooking phase? If so, how much of the oil mixture do you reserve for cooking? Thanks so much!
In the oil phase you use enough to cover the dough. If more oil is needed when your brushing the roti just add more.
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Thank you for sharing your recipe. I made it using your site and it was so soft.
Finally.
I’ve always struggled to make rotis and rather stayed away as it always come s out too hard and crispy. i tried your recipe for the first time today and for the first time I can say that i can make a roti. They arent as perfect as yours yet but will definitely get there soon. Thanks so much for sharing your recipe 🙂
I just made your roti and it came out pretty good except the parts with the brown spots are crispy and after a while the whole roti gets crispy.Can you think of what i could be doing wrong? Not enough oil when cooking? rolling to thin?
Hi Tramine, it could be a number of reasons. Your roti could be overcooked or the heat is too high. And yes the brown spots do become crispy once cooled. Also try not to roll the roti too thin. I hope I have helped answer your question.
Well good nigh to you guys. Jehan your. Receipes seem more fast and easy I will try the dhall puri and will let you know but one thing what must I do to let my puri comes out soft and swell so it can be fluffy and the ends soft coming back to the roti mine comes out perfectly soft and stay soft for a few days I used ghee a little butter not much and mix with a little milk and I mix with a spoon less handleing with hands the better I make my dough pretty soft and. Rub oil all over the dough and one good point you make jehan the longer it rest the better. And can I have the receipe for a good guyanese fried rice thank you
I travel yearly to Trinidad and have roti often but have never tried making it. This site has inspired me to do just that.
I also love doubles and always visit the shops for some on my trips.
On of my favourite dishes is “curry goat”.
Thanks and blessings to you all
drool drool, wish i could personally taste what’s in the photos.
chore for the next free day ;-p
Came out perfect on the first try and have been making it ever since … I will be trying everything on your site … I love it and have recommended it to many friends and family as well … Thank you
You’re welcome Melly! Thanks for visiting, I’m love getting feedback from my readers.
Jehan, I absolutely love your recipes! I’ve only tried a few thus far, but whenever I have they always turn out great! Quick question, when you say 1/4 cup of shortening and 3/4 cup of oil for the roti, that’s not just for one use is it? I’m assuming you use this mixture multiple times.
Thank you for the kind words Tina. That amount will be more than enough. I gave a large measurement to ensure that u don’t run out of that mixture since you would need to apply it liberally when you’re cooking the roti. I usually keep the extra for the next time I make roti.
Jehan, I did try your roti and for some reason mine never swells up..no matter if I use less or more baking powder :-/ it does however gets soft and flaky but never rises up when cooking on the tawa…why is that so? Thanks in advance!
Hi Anjali, roti puffs up because of the layers that you created when you rolled it up with the oil. Also if the roti has a hole, it will not puff up. Do you see any steam escaping when the roti is cooked?
Yes I do see steam escaping sometimes! Ok I will try to wrap it better. Thanks so much..btw I just love your blog! I keep coming back over and over to check out your recipes to see if I want to make something new, I love cooking and love to bake! Too bad I’m going on a diet lol. xoxo
Anjali, let me know how it turns out. Thanks for visiting!
I ran out of oil so I had to use clarified butter. They came out pretty darn good! I’ll try it with oil next time and compare. I also put them in a zip lock and “clapped” it loose. Thanks for the recipe!
Girl de ting so good me gon open me own restaurant call de dish Jehan curry and roti. Thank u thank u thank u.
My mom makes amazing roti and you would think after all the years of helping her in the kitchen making roti, rolling dough, cooking on the tawa – even clapping with my bare hands – I would be able to make it myself. Unfortunately, I was beginning to think I missed the DNA from my mother! I will definitely try your method. (1) I never thought of using self rising flour – I always messed up the baking powder to flour ratio. (2) rolling up jelly roll style is brilliant! I was taught to roll out, cut to the radius and roll together in a ball (3) not clapping with your bare hands but putting in a covered bowl? Amazing! Not only saving your hands from extreme pain, but no mess! I will touch base after I make this to let you know how it turned out.
My grandmother was a pro at it, and most of my aunts know, but it always seemed hard as making home made bread because if you need it too long it gets hard and will fall apart
Interesting way of doing it though. That bowl ideas seems weird, but will tell others of it. people used to clap by hand, but its hard on the hands. I seen people beat it a bit with a spatula
Either way Guyanese make the best roti…dont let people from that little island tell you different
Hi Jehan,
You make us proud.. If you dont use self raising flour but the regular flour, what is the baking powder to flour ratio?
Thanks in advance and keep up the great work.
Hi Ronald, thank you so much for the kind words. I am proud to represent us!! If you’re using just plain flour use 1 tsp of baking powder for this recipe. Thank you for visiting and for the support.
Hi Jehan:
I can’t wait to try your receipe because I love roti. I’ve tried to make roti a couple of times before (not using your receipe) and it has turned into a frisbee. I read through the comments and found that someone mentioned baking powder. In your list of ingredients I don’t see any mention of baking powder, how much do I need to use?
Hi Amir, Baking powder is not needed in the recipe because it has self rising flour. Someone asked if they didn’t use self rising flour but all purpose flour, how much baking powder should they use. The recipe does not call for baking powder.
Hi Jehan, thanks so much for your prompt response. I’m going to try to make roti tonight. I can’t wait!!!!
Tried the roti today and they came out great. My technique needs some work (i didnt get circles until the last two) but they tasted great and were soft. What type of oil do you use? My mom who is an expert at this, uses ghee. My mom don’t measure anything so it’s hard to replicate he recipe. Thank you.
U made my day o how I miss guyana & my mother in law u made me whole again your recipe inspire me 2 try some of my favourite dishes tnks