Guyanese Roti Video

Guyanese Paratha Roti, also known as oil roti or simply roti is a beloved staple in Guyanese cuisine. This soft, flaky, and buttery flatbread is a must-have with curries, stews or even on its own. Paratha roti is heavily influenced by Indian heritage in Guyana.  This dish has been adapted and perfected over generations, making it a comfort food in many Guyanese households.

If you’re here to learn how to make authentic Guyanese Paratha Roti at home, you’ve come to the right place. This post is complete with tips, tricks, and variations to ensure your roti is as soft and flaky as it should be.  Be sure to check this video that shows even more tips on how to make perfect roti.

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Ingredients

All-purpose flour: roti can be made with different types of flour such as all-purpose flour, self-rising or whole wheat.  For this recipe, all purpose flour is used however an alternative way of making it with self-rising flour will be shown as well.

Baking powder: baking powder serves as a leavening agent, which helps to make the dough rise slightly, resulting in a softer and fluffier texture.  It is a key ingredient to creating a soft and tender roti.

Salt: this adds flavor and is essential to most doughs.

Ghee or vegetable shortening and oil: fat is an important ingredient for paratha roti.  It is essential in creating the layers that is the hallmark of Guyanese roti

Water: this is the only wet ingredient and is essential for forming the dough.

Step-by-Step Guide to Making Guyanese Roti

1. Preparing the Dough

Start by mixing the all-purpose flour, baking powder, and salt in a large mixing bowl. Gradually add the water while mixing until a soft dough forms. The dough should be smooth and pliable, but not sticky. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Once the dough is well-kneaded, cover it with a damp cloth and let it rest for 15 minutes. Resting the dough is crucial as it allows the gluten to relax, making it easier to roll out and giving the roti its characteristic softness.

2. Shaping the Dough

After the dough has rested, divide it into 6 equal pieces. Roll each piece into a smooth ball by tucking the edges underneath. This ensures that your roti will have an even shape and texture when cooked.

3. Rolling Out the Dough

On a lightly floured surface, take one of the dough balls and flatten it slightly with your hands. Using a rolling pin, roll the dough into a circle until it’s thin. Aim for an even thickness to ensure the roti cooks uniformly.

4. Preparing the Oil and Shortening Mixture

In a small bowl, combine the oil and shortening. Use a fork to break up the shortening (or ghee) into smaller pieces, so it mixes well with the oil. This mixture will be used to create the flaky layers that make Guyanese Roti so special.

5. Creating the Layers

Spread the oil and shortening mixture generously over the surface of the rolled-out dough, making sure to cover the entire surface. Sprinkle lightly with flour. To create the layers, cut down the middle of one end of the circle, stopping before you reach the other end. Starting from the longer end, carefully roll the dough around itself, creating a tight roll.

Once rolled, tuck the loose end of the dough into the top of the roll to seal it. Let the rolls rest for at least 30 minutes. This resting period helps the dough relax further, making it easier to roll out again and enhancing the flakiness of the final roti.

How to make it vegan

Guyanese roti is easy to make vegan without sacrificing on flavor.  This is as simple as using vegetable shortening instead of using ghee.  Ghee is clarified butter which is made with milk which is not a vegan ingredient.  Vegetable shortening is plant based and is made from the oil of vegetable oils which makes it ideal for creating a vegan roti.   

How to make roti using self-rising flour

Self-rising flour is a combination of all purpose flour, baking powder and salt.   Roti requires some sort of rising agent and baking powder is typically added to all purpose flour.  This recipe calls for 3 cups all-purpose flour and 1 ½ tsp baking powder. To use self-rising flour, use 1 cup all purpose flour to 2 cups self-rising flour.

How to clap roti and other methods

Traditionally you use your hands to “clap” the roti to make the roti fluffy and reveal the layers. Hold the hot roti between your hands and gently clap the edges together.  Be gentle, you want to create fluffy layers, while keeping the roti intact.

Another alternative to creating the layer is to shake it in a covered bowl. This will help separate the layers, giving the roti its signature texture.

Cooking the roti

Every step to making roti is as essential as the next.  Cooking roti the right way makes a difference in the finished product. 

• A tawa is traditionally used to cook roti but a wide heavy skillet can be used as an alternative.
• Cook on medium to low heat.  Using too much heat will cause the outside of the roti to brown before it is cooked properly. This can result in a chewy, doughy roti.
• All the roti to cook for approximately 1 minute preside before oiling.  
• Press the edges to ensure that it cooks evenly and that the roti puff as it cooks, which creates a more leafy, fluffy roti.
• Brush both sides with the oil/shortening(ghee) mixture ensuring that the entire surface is covered.
• Whether you prefer your roti with brown spots or not, is up to you.  Cook until just lightly browned or as dark as you desire.  If the roti is too brown, it will become hard as it cools.

Tips for making the best roti

• Pay attention to the softness of the dough. To ensure that the roti is soft, the dough needs to be soft. If it is too stiff, the roti will be stiff.  A stiff dough signals that there isn’t enough water. 
• Sprinkle a light dusting of flour on the fat (ghee or shortening) before rolling up. The helps the layers to separate when cooked.
• Roll the dough as thin as possible.  This is the trick to creating all those lovely layers.  As the dough is rolled, the fat keeps it separate.  As it cooks, and the roti swells, the layers begin to separate.  Finally, clapping the roti separates the layers even further.
• Don’t skip the resting time for the dough. It’s crucial for making the dough pliable and easy to work with.
• Cook on medium low heat.  If the heat is too high, the outside will brown before the dough is properly cooked.

How to store roti

Same Day:

• Wrap in a Cloth: Once the roti is cooked, wrap it in a clean kitchen towel or cloth. This helps trap moisture, keeping the roti soft. To prevent it from drying out, place the wrapped roti in an airtight container.
• Use a Container: Store the cloth-wrapped roti in an airtight container or a resealable plastic bag. Keep it at room temperature if you plan to consume it the same day.

Up to 3 Days

• Refrigeration: For storage up to three days, wrap each roti individually in foil or plastic wrap to prevent them from sticking together and drying out. Then, place the wrapped roti in an airtight container or resealable bag and store it in the refrigerator.

Up to 3 Months:

• Freezing: For extended storage, freeze the roti. Wrap each a roti in parchment or wax paper to prevent sticking. Place in a freezer-safe bag or container for storing.
• Thawing: When ready to use, take the desired number of roti from the freezer and let them thaw at room temperature for about 30 minutes. Alternatively, reheat them directly from frozen by placing them on a hot skillet or tawa for a minute or two on each side, or microwave them for a few seconds, covered with a damp paper towel.

Reheating Tips:

• Skillet or Tawa: To reheat, place the roti on a hot skillet or tawa over medium heat, cooking for 1-2 minutes on each side. This method helps restore their softness and flakiness.
• Microwave: Place the roti on a microwave-safe plate, cover it with a damp paper towel, and microwave for 10-15 seconds. The damp towel will help retain moisture and prevent the roti from becoming dry.

What to serve with it

Guyanese roti is very versatile and can be enjoyed on its own or with a variety of dishes.  Simply spread butter and sprinkle with a light dusting of sugar is an easy and tasty treat.  Here are a variety of dishes that pair well with Guyanese roti.

• Goat Curry
• Shrimp Curry
• Coconut Chicken Curry
• Chickpea(channa) curry
• Lamb and Zucchini Curry
• Pumpkin
• Baigan Choka(roasted eggplant)
• Pumpkin and Shrimp

Get the Recipe GUYANESE ROTI

Servings: 6

5 from 5 votes

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Ingredients

 

• 3 cups all purpose flour
• 1 ½ tsp baking powder
• 1 1/4 cup water
• 1/4 tsp salt
• 3/4 cup oil
• 1/4 cup shortening

Instructions

 

• Mix all purpose flour, baking powder, salt and water to form a soft dough. Knead until smooth and let sit for 15 minutes. Cut dough into 6 equal pieces then roll into a ball.
• Flatten dough and roll into a circle until it’s fairly thin.
• Place oil and shortening together in a bowl and break up the shortening into smaller pieces.
• Spread oil and shortening mixture over the dough, making sure entire surface of dough is oiled. Cut down the middle of one end of the circle stopping before reaching the other end.
• Starting from the longer end, roll dough around itself and 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.(see video for instructions)
• 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 additional minute, then take off the fire and place in a covered bowl.
• Shake in covered bowl vigorously or clap with hands. This will make the roti fluffy and should reveal the layers. Continue this process until all the roti is cooked.

Video

Author: Jehan Powell