Guyana roti is a staple, unleavened flatbread made using all purpose flour, leavening, water, salt and oil. The results? Perfectly flaky and soft, rotis that are perfect to enjoy with curries, stews, and so much more!
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These oil roti recipe reminds me of our favorite Guyanese restaurant. It is a recipe I always go back to as they turn out soft, flaky, and delicious! Absolutely easy to make, I hope you will love these this recipe as much as we do.
ingredients
- all-purpose (plain) flour.
- salt.
- warm water - this increases the pliability of the dough, and makes it easier to knead. This results in a softer dough, which in turn leads to softer rotis.
- yeast - yeast causes the dough to rise, creating a light and airy texture.
- baking powder.
- sugar.
- cooking oil - use any kind of room-temperature cooking oil such as ghee, softened butter, or vegetable cooking oil.
making the dough
The steps are pretty much similar to the steps for making other flatbreads, such as chapati. We start by whisking together all-purpose flour, salt, sugar, baking powder, and yeast.
Gradually add water and knead to form a soft, smooth dough, adjusting with flour if sticky. Cover and let the dough rest for at least 20 minutes.
You then divide the dough into six pieces and roll each into 20cm circles, lightly flouring as needed. Next, brush each circle with cooking oil or fat, lightly sprinkle flour on top, roll it into a rope, then coil it so it resembles a cinnamon roll.
Cover with a kitchen cloth, and let the coiled dough rest again for 10-15 minutes before rolling out to thin circles.
resting the dough
Resting the dough is crucial because it allows the gluten strands that have formed during kneading to relax. This relaxation makes the dough easier to shape and roll out, resulting in softer rotis.
Should the dough resist stretching during rolling, allow it to rest before attempting to roll it out again. A light dusting of flour will help prevent sticking to the rolling surface.
cooking the roti
Cook the roti on a heated tava or heavy-bottomoed pan until it starts to puff up then flip and brush with oil. Do the same for the other side of the roti.
Now allow each of the oiled sides to cook until brown spots form. The amount of brown spots on the surface of the rotis will totally depend on your preference.
Once cooked, you are then going to clap the cooked roti to fluff (more about roti clapping below). Keep the rotis covered in a suitable container to keep them warm then serve.
Quick tip: the best pan for making oil rotis is a tawa. Also known as thawah or tava, this is a heavy-based pan used to make flatbreads in Indian and Caribbean cuisine.
roti clapping
Roti clapping is a common technique in the Carribean used in making rotis more fluffy and soft.
After cooking on a hot surface, the roti is removed and quickly clapped between the hands. This action helps to separate the layers within the roti, enhancing its texture by making it lighter and more aerated.
serving suggestions
- Mung bean and coconut curry
- Butterbean and potato curry
- Beef tikka masala
- Beef stew
- Curried Chickpea Stew
- Kidney Beans and Chickpea Curry
- Ground Beef and Kidney Beans
you'll love these other recipes!
- Garlic Buttered Chapati
- Pressure Cooker Beef Stew
- Air Fryer Poached Eggs
- Soup Maker Potato and Leek Soup
- Cold Duck Drink
- Cassava Fufu
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📖 Recipe
Guyana Roti Recipe with Yeast
Ingredients
- 2½ cups all purpose flour (reserve 1½ cups for working the dough and rolling)
- ½ teaspoon salt
- ¼ teaspoon sugar
- 1 teaspoon baking powder
- ½ teaspoon yeast
- 1½ cup warm water
- ⅓ cup cooking oil or softened cooking fat such as butter or margarine (for spreading on the dough)
- ⅓ cup cooking oil (for cooking the rotis)
Instructions
- Whisk all purpose flour, salt, sugar, baking powder, and yeast in a large bowl.
- Gradually pour in the water. Knead the mixture with your hands until you obtain a soft and smooth dough. Sprinkle in a little of the reserved flour as needed; if the dough feels too sticky.
- Cover the dough with a clean kitchen cloth or plastic wrap and allow it to rest at room temperature for at least 20 minutes.
- Divide the dough into 6 equally-sized pieces.
- Dust a wooden pastry board or your kitchen counter with flour, lightly sprinkle some flour on top of each ball of dough and use a rolling pin to roll each into a circle of approximately 20cm in diameter (about 8 inches).
- Brush the surface of each roti with softened butter or ghee, lightly sprinkle flour on top, then roll it so it resembles a rope.
- Wrap the dough inward towards the center and tuck the end in the middle so it resembles a cinnamon roll.
- Cover and let rest for 10-15 minutes.
- Next, dust your board or kitchen counter with flour. Roll out each ball of dough into a circle of 20cm (about 8 inches) in diameter and 3mm (about ⅛th inch) in thickness. Lightly dust with flour, so it rolls out easily.
- Heat a heavy-bottomed pan or tawa under medium heat. Once hot, place the roti on top. Cook each side for 30 seconds to 1 minute, until it starts to puff up then flip.
- Brush oil on top. Similarly, cook on the other side for 30 seconds to 1 minute until bubbles start to form then flip. Brush this side with cooking oil as well.
- Remove the roti from the pan, fold it in half, and use the palms of your hands to push it towards itself, a process known as clapping. Transfer it to a bowl, and cover.
- Repeat the process for the remaining pieces of dough.
- Store your roti for later or serve it with curries, stew, or as preferred.
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