Guyanese Pot Bakes or roast bakes are a popular breakfast food in Guyana and the Caribbean. It is typically served with saltfish but can be enjoyed with corned beef, eggs and just simply butter.  Essentially, it’s a dough typically made from ingredients that most of us have on hand, such as flour, sugar and butter.   Some bakes are fried, others are roasted in the oven or on the stovetop.  Guyanese Pot bakes can be made with either baking powder or yeast as a leavening agent.  Flavorings such as cinnamon, nutmeg or even coconut milk or grated coconut is sometimes added to the dough.  Either way, it’s a tasty, hearty breakfast item that’s sure to stick to your ribs!

Pot Bakes on a plate with butter and tea in the background

How to make Pot Bakes

Pot Bake, as the name suggests, is typically slow cooked on the stovetop or fireside in a pot.  However, it can also be made in the oven.  Guyanese Pot bake can be made with or without coconut.  Adding coconut adds great flavor! 

Types of bakes

The most popular bakes in Guyana are Float Bakes, Fried Bakes and Pot Bake.  There are also less common versions such as sweet bakes or dosa which is a thin pancake-like fritter that’s fried.

Pot bakes that's cut open to show the texture.

Different ways to cook Pot Bake

  • On the Stovetop: Cook in a greased heavy bottom pot, such as cast iron, because it cooks evenly and prevents it from burning.  Cook over medium low fire; don’t use high heat because the crust will burn before the inside is completely cooked. Turn halfway through cooking and allow to form a golden crust on both sides.
  • Air fryer: Place on parchment paper and then cook in air fryer at 350 degrees for 15 minutes.  It will not be as golden brown but the texture is similar to when its cooked on the stovetop.  See the results of using the air fryer in this video.
upclose pinterest shot of pot bakes in a plate

How to reheat the next day

Guyanese Pot Bakes are best when eaten immediately however there are times when there are leftovers and you may want to enjoy them the next day.  The best way to reheat it is on a skillet.  Slice in half as though to make a sandwich.  Place on a nonstick pan and on medium low heat, all it to cook until the edges are golden brown. 

Get the Recipe Guyanese Pot Bakes


  • 3 cups all purpose flour
  • 1 tbsp yeast
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • pinch of salt
  • 1 cup warm water
  • vegetable oil to brush pot


  • To a bowl add all purpose flour, yeast, cubed butter, brown sugar and salt. Using your hands, mix the butter into the flour until it resembles coarse cornmeal.
  • Add warm water and mix to form a dough.  Place dough in a bowl and cover with clingwrap and let rise until doubled in size or for about 30 minutes.
  • Separate into 6 equal pieces then roll flat to form a circle about 1 inch in thickness.
  • Grease a heavy bottom pot. Place bakes into the pot making sure they aren’t touching then cover.  Cook for about 8 mins per side.  
Author: Jehan Powell