Devour it with curry, eat it with sides, you can even enjoy it with melted butter, but no matter how you consume it, one thing is for sure: there is nothing else like a hot and flaky paratha roti. From the looks of these photos, it would be perfectly correct to assume that this is a staple in Guyanese cuisine.
Paratha roti, sometimes called “oil” roti, is generally made with five ingredients, flour, salt, water, baking powder, and oil (or some other type of fat). The oil is incorporated into the dough, rolled thinly, and then cooked on a cast iron skillet. Since this bread is popular in Caribbean cuisine, there are many different ways to make it. If you ask five different people from the Caribbean how they make this roti, you will surely get five varying recipes as well as techniques. None are better than the other, they are simply just different methods of achieving your preference.
I learned from my mother how to make this roti so I can only speak to her recipe and method. Her key to making paratha roti a success does not rely so much in the quality of ingredients as it is does in the technique. Not overly kneading the dough, allowing the dough to rest, creating enough layers for air pockets when oiling and rolling it up into dough balls, and ensuring the roti has been *clapped while hot, are the measures she uses to ensure a great paratha roti.
*Clapping is a Guyanese term used to describe the method of releasing the air pockets from the roti. Once the roti is done cooking, it is tossed up in the air and clapped with both hands repeatedly. This releases the air pockets and creates flakes, but also burns your hands! There are many different methods used today instead of “clapping,” including placing the hot roti in two bowls and shaking repeatedly, I have demonstrated below how this can be done. This method works great for protecting your hands from the heat. Thanks to Sharmila Singh for passing this tip along to us!
My mom used to serve this roti alongside a variety of delicious curries, stews, and sauteed vegetables during the weekdays. I remember the good and bad memories of helping my mom cook this roti. The bad memories were of my hands being on fire after clapping the roti, while the good memories consisted of anxiously waiting for the last roti to be done cooking so I could rub some butter on it, watch it melt, and savor the simple flavors in my mouth! Whether good or bad memories, the truth is, when I moved away from home and had to cook this roti for myself, it brought a feeling of nostalgia to me, one that always made me remember my mother’s wonderful cooking and how dearly I missed it. Here is yet another recipe that has brought me closer to home even though I am hundreds of miles away. Enjoy!
Method
Start with 3 ½ cups of all-purpose flour. Add baking powder and salt then sift.
Add one cup of water to knead the dough. Knead until the dough forms a smooth ball. Do not over knead, if the dough ball is stiff, the roti will be hard. Rub some oil on the dough ball and cover with a damp paper towel, this prevents the dough ball from crusting. Let the dough sit for about 45 minutes at minimum.
Prep your work area. You will need ½ cup flour for dusting, ½ cup oil, a brush or spoon to spread the oil (or use your bare hands), and a rolling pin.
This recipe should make 6-7 rotis depending on the size. I make them a little smaller. Divide the dough ball in balls the size of an orange. Start with one dough ball and flatten slightly with your fingers. Place a damp paper towel over remaining dough balls to prevent a crust from forming.
Roll one dough ball to ⅛ inch thickness, brush oil, ghee, or melted vegetable shortening (such as Crisco) then begin rolling. Rolling the dough into a log is actually where you create flakes and air pockets. There are several different ways to roll the dough, this is the particular way my mom taught us.
Cover the dough with a damp paper towel to keep the top from crusting. Let the dough sit for about 20 minutes before cooking. Roll each one to ⅛ inch thickness.
Heat a skillet or tawah to medium heat. Place roti to cook. I am cooking the roti on a tawah, this is the traditional skillet that roti is cooked on. It is a flat iron skillet and transmits heat evenly. You can use a heavy bottom pan or a pancake skillet as well.
Once you start to see bubbles like in the first picture below, flip roti onto the other side and brush a little oil making sure to get the edges. Note- if too many bubbles form when first placed on the tawah, the roti has already started to overcook.
Once roti is cooked on both sides, remove from the skillet/tawah. And toss in the air and clap with your hands repeatedly. An alternative is to place roti into a deep bowl, cover with another bowl or plate and shake vigorously. This is a wonderful tip passed along to me from Sharmila Singh who says, “Say goodbye to red sore hands!” Thank you Sharmila! Roti can also be placed in a jug with a cover and shaken.
Roti after being shaken in the bowl. Roti must be shaken/clapped immediately after removing from the heat.
Paratha / Oil Roti
Yield:
Makes 6-7 rotis
Ingredients
- 3 ½ cups all-purpose flour, more for kneading
- ½ level teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vegetable shortening (to rub in flour)
- 1 ½ cup warm water, few tablespoon more as needed
- ½ cup oil, melted vegetable shortening, or ghee (or combination of any two)
- ½ cup flour for dusting
Instructions
- Sift flour, baking powder and salt together. Rub shortening into flour mixture until small bits form.
- Add water a little at a time and knead into a soft smooth ball.
- Rub a little oil on the top of the dough ball to prevent from crusting. Cover with a damp paper towel. Let dough rest for minimum 45 minutes.
- Divide dough into equal parts. Roll each dough ball to ⅛ inch in thickness. Brush with oil.
- From one end roll dough to form a log. Take one end and circle the center, tuck end into the center. Let dough sit for 20 minutes.
- Heat tawah or cast iron skillet to medium heat. Roll each dough ball to ⅛ inch thickness.
- Place roti on tawah or skillet to cook. Once roti shows tiny bubbles, flip onto other side and brush with oil. Flip back to the first side and brush with oil. Let roti cook a 20 seconds then remove roti from heat.
- Immediately place roti in a deep bowl, cover with a plate or place in a pitcher with lid. Shake vigorously to release air pockets in roti. You may clap roti with your hands, using your bare hands or a kitchen towel.
Notes
*When reheating in a microwave, the moisture from the roti escapes leaving your roti stiff after a few minutes. A trick I use when reheating roti the next day is wrapping the roti in a moist to wet paper towel and then placing in the microwave. The roti will keep its soft texture and not get hard and crisp. If you also have a tip of how to reheat roti, please feel free to share!
Bibi Swafeha Khan says
Beautiful. I'm glad I finally found measurements to use 🙂
Anonymous says
Wow. This is really wonderful. I am so happy to finally see how to make this roti. I try to stay away from complicated foods like this, but you make it look so easy. I am going to try this tomorrow. My husband will be shocked. Please don't ever take this site down!
Nisa says
These look amazing! I have never heard of clapping for paratha! I am going to try your recipe and compare it to my mum's pakistani way of making paratha! yum! <3
Stephanie says
I stumbled upon your blog while looking for a pholourie recipe and I'm in awe! your writing and photos are fantastic! I'm a Guyanese-Canadian and I'm always trying to get my mother to write down her recipes. I don't know how to make any of my cultural foods, I just know how to eat them!
Keep up the great work! You've inspired e to try to make roti myself instead of waiting for my mum to do it! I just need a tawah….
Alica says
Thanks Stephanie! I appreciate your kind words. In regard to your tawah comment, you can actually still cook this roti on a skillet. I only recently bought a tawah, I was using a cast iron pancake skillet for years and my roti turned out just the same! Have fun and thanks for visiting 🙂
Alica says
Hi Nisa!
What is the Pakistani version of this? I'd love to know. Thanks!
Tom says
I learned from my mother who places the roti it in a towel and then clap. the soft towel protects hands from the scorching
Check us out
https://shoplittleguyana.com/oil-roti/
Alica says
Hi Tom, Thanks for the tip, yes many people use a towel and it does protect your hands. On another note: I checked out your link, it appears you’re using Chatgpt to generate the content for your post. Chatgpt pulls existing content from the internet and the majority of the sentences and paragraphs in your post are an exact copy of my oil roti blog post above. I’ve attached a screenshot of your post so you can compare it with mine. I’m kindly asking you to remove my content from your site. Regards, Alica. Screenshot
Anonymous says
Can you use part wheat flour for the roti bread?
Paula says
Hi, You can use whole wheat flour, no more than half. But the roti won’t turn out as soft.
Anonymous says
As a child, I lived in Guiana (then BG) in the sixties. I have been missing roti ever since. I have asked in every Indian restaurant I have been in and they always just bring me nan. Thrilled to see this recipe. It is exactly how Elaine used to make them and she clapped with her hands – but she used gee and sometimes added split peas or lentils (not sure) to them as she folded. I also miss a fabulous potato curry that a neighbor down the street made, oh, and Easter pancakes! Now I am remembering so many good things. Thank you!
Sassy Black Mama says
This is soooo wonderful, we make the same thing in Tanzania but we do not use the baking powder in ours, everything else is pretty much the same, please can you explain why you use the baking powder? I will try this this weekend, baking powder and all…. Thank you!
Nadia says
hi! i love your roti photos. also love the suggestion for the alternative to clapping roti. i have another suggestion as well; i keep a big, clean towel near me when i make roti. after i remove the roti from the pan/tawa, i place it in the towel and then clap. the soft towel protects hands from the scorching, hot roti. hope you guys find that tip useful.
check out my site all about foods too!
http://tastygirl.weebly.com/index.html
E. W Henry says
Yes I have had people use the towel also.. That’s another way of doing it…
Nadia says
hi there! i love your roti photos! makes me want to go home and make hot roti, with butter smeared all over it. i also like the suggestion for the alternative to clapping hot roti. I also have a suggestion: When i make roti, i keep a large, very clean towel near me. When i remove the hot roti from the tawa, i immediately place it in the towel and clap. The soft towel protects my hands from the extremely scorching roti. just make sure the towel is clean! please also check out my food site: http://tastygirl.weebly.com/index.html
Lydia Beresford says
i am going to try this recipe.
mariam yasin says
The roti with the lentils are called dhal puree
Karen Umrao says
Thank you so much for this recipe. I finally found measurements and my roti is now edible.
Jenn Kiza says
Can anyone translate cups into gramms or ounces please. imperial or metric. Please please please.
Alica says
Hi Jenn,
Use this site for conversions – Look at the second chart that says, "U.S. – Metric Cooking Conversions" http://www.infoplease.com/ipa/A0001723.html
Alica says
Also for reference 1 cup = 8oz. Don't go too crazy with measurements for roti since it doesn't have to be precise, just eyeball the cups using dry measuring cups if you have them.
Joanna Santiago says
Hi,
To make the healthier version, would it be 1 1/4 cup all-purpose flour plus the 3/4 cup whole wheat?
Marijke Rink says
Thank you, thank you, thank you …..for this receipt. Lived in Guyana, as a child, for 5 years and roti was my number one favorite food (with chicken curry) I treid to make roti for years and it was oke but not THE roti. I made your roti receipt and used the 2 pans to clap the roti. It was FANTASTIC! God bless you.
ps my totally dutch daughters …..are also addicted to roti!
Dawn @ WESTCONN Pest Control says
Love this site! My husband works in the bronx and always talks about the delicious guyanese food he gets while he's working. I am italian and german so i don't make anything like this but am always looking for new and different. When I'm lucky he brings me home some and i love it!! He's going to be so excited after I make him some guyanese food from this site!!! Thank you thank you!!
Shantae Korff says
Thanks for the recipe! I do have a question. If I want the healthier option do I use 3/4 cup of wheat flour instead or the 2 cups of flour? or is it 1 1/4 cup flour plus 3/4 cup wheat flour?
Alica says
Hi Shantae,
You are correct in your last question, it is 3/4 cup wheat flour + 1 1/4 cup all purpose flour. Using all whole wheat will make the roti tough, as whole wheat flour is heavier and tends to not allow the roti to rise or stay soft. That has been my experience at least. Hope this helps!
Alica
Shantae Korff says
I'm wondering the same thing…
Ariel Sewell says
I recently got married and my husband is Guyanese-American. I've come to really enjoy some Guyanese foods so I am looking forward to trying out your recipes. Very well designed website too! I just bookmarked it 🙂
Alica says
Thanks Ariel, and welcome! Hope you enjoy the recipes, do let me know if you have any questions!
Best
Alica
Nathalee Favia says
This site rocks. I am married to a white American who expected me to cook roti after he tasted my mom's. You saved my marriage. 😉
Love
Leguan gyal
Alica says
Lol, glad I could help!
Shah Ally says
Thank you for this recipe and all of your other recipes. Your writing style is wonderful. Clear and straight to the point! And the photos are very useful.
Brianna Persaud says
How can I make gluten free roti?
Roshni says
Thank you for this recipe. I've tried making this roti twice and each time I'd had problem when it came to rolling out the dough. The rolled dough bounces back (if that makes sense) and doesn't stay rolled out. What am I doing wrong?
Alica says
Hi Roshni,
There could be a couple of issues. How long are you letting the dough rest for after you roll up with the oil? If it hasn't rested for a while, it will be too stiff and stretch back when you roll it. It needs time to sit and "soak". Also is the dough cool/cold? that would definitely make it not stretch. Let me know.
Kottayam Kid says
This is very similar to the Singaporean prata or South India's porotta.Have a look through Dr Leslie Tay's website he has done a PHD on the subject with some great teaching videos:
http://ieatishootipost.sg/how-to-make-roti-prata-aka-roti-canai-everything-you-need-to-know/
Brianna Persaud says
I would like to know how to make gluten free roti
Sarah Singh says
Thank you for this recipe
Sarah Singh says
My mom has tried your recipe and she has made the best roti she has ever made in years. She told me that your mom must be very proud of you. You're doing a great service to the Guyanese community in Canada and America. She said that you have made it possible for our children to be able to create these cultural dishes. I'm very happy that now our children have the opportunity to create these dishes and be able to pass these on to the next generation. Thank You Sarah and Kamnie Singh
Alica says
Hi Sarah, thank you so much for your comments. Tell your mom I truly appreciate her kind words as well! Now that I'm a mom as well I think about my son being able to eat our traditional foods, and cooking it at home is the only way for us since we do not live close to roti shops or family. Anyhow I'm glad I could help and glad you're enjoying the site!
Alica
Sarah Singh says
Thank you for this recipe
pjbakki says
I have scanned all these post and I am surprised at the amount of Guyanese who miss much of the roti from Guyana. A lost art I must say. The best roti I have had was made by a very charming lady who I's no longer with us. I was unable to get the art before she passed. I am still trying and may succeed eventually….I hope. I am a amazed however at the poor imitations in the local stores. ..they obviously need some direction.
Unknown says
Best recipe ever!!!!
It came out really good!!!!
Thank you!
Sasha Hassan says
My mom makes good roti as well. She is also Guyanese. But instead of putting the butter on top of the roti when its done, she puts the butter in the mixture. It gives it a nice buttery taste when you are eating with curry!! Love your site Alica!!
Patrick says
you do good work!
Small tree Hobbyist says
To re-heat in microwave , use a lower power level and more time… do not use 100% power use for example 30% power.
Unknown says
My mom makes good roti as well, she is also Guyanese, but instead of putting butter on the top after its done, she puts the butter in the mixture. It gives the roti a nice buttery taste when you are eating it with curry!!
Fareeda says
Instead of clapping roti, we wrap lightly it in paper towel, and then put it into a pitcher (like for drinks) with the top and shake up and down. The handle makes it so much easier to shake up and down!
Marlene says
Can you use self rising flour instead of regular flour and baking powder, with the same results?
Alica says
Hi Marlene,
I have never tried it, but if you do, please let us know how it turned out.
Natasha says
Hi Alica…i would love for you to do a recipe for the sweet paratha..was at a Indian restaurant a week ago and tried it for the first time and it was so delicious…so please I would love to have the recipe..thnks in advance
Zaleina says
Hi Alica, could you get the same results (soft dough, not too tough) with an electric mixer/dough attachment?
Alica says
Hi there, yes, I actually use my stand mixer with hook attachment to knead roti dough all the time. You’ll have to knead it slightly it more with a dusting of flour after it comes out of the mixer. I also found I needed to add more water and flour. Adjust as needed. Hopen this helps.
Petal Nestor says
This is one of the best roti recipes around. Excellent site girl.
Sara says
I have tried and tried and tried but to no avail my damn roti is still hard what to do I have no idea I am in my fifties and I do not think I will ever learn how to make rotis yours looks tempting any idea why mine is not getting soft?thank you
Marlene O says
I’m with Sara (above). I have tried for years to make this, with various Guyanese women showing me firsthand. But it doesn’t matter….my dough is never soft and velvety like theirs. It is very stiff and firm, even if I knead it only a little. I have tried everything and I just made this recipe. The dough is firm but is resting now, so we’ll see how it turns out this time. Keeping my fingers crossed! I also made Chana and Aloo Curry and it’s okay, but not great. Still working on it. ?
Marlene O says
Update to earlier post: the roti came out great! First time ever that it turned out the way it was supposed to. And the Channa Aloo curry actually ended up being really good – the roti was great with it. Thank you for the recipe and helpful photos!
Sara says
Good for you Marlene mine is still not getting soft I give up!!!!
Paula says
I have a question about the 45 minute rest…I would love to start this recipe at home and finish it later at a dinner party elsewhere. It’s cold out where I live now. Does the temperature matter to the resting roti? If kneaded it into the ball and took it in the car at that point would I be doing more harm than good?
Alica says
Hi Paula, I think it will be fine. Just as long as it’s not very cold, and if so, just let it come to room temperature slightly. Hope this helps!
Paula says
Thank you!
Sonia Collins says
Thanks so much first time making this also made curry goat and peas an rice my husband Loves it thanks again
ebony says
whats the name of the shrimp dish featured on this page? Do you have a recipe for it?
Thanks
Alica says
Hi, it’s fry baigan
Emily says
Ever since mom died 4 years ago ,my dad and two sisters have been missing her great dishes, but thanks to you I have been able to make dishes similar in taste to her , you have given us a miracle . I didnt know how to cook but now at 22 because of your fabulous site , I can . I thank you ,keep up the great job . ??
Alica says
Hi Emily, that is so nice to hear! I’m sure your mom was a great cook, I’m so glad to have helped in some way. If you ever have any recipe requests please feel free to email me!
Mili says
The Only roti recipe that works for me. Thank u so much for this! My way was so much more difficult.
Alica says
Awesome to hear!
LanaMaria Vanzyl says
This sounds divine… but I still cannot find the name of the dish featured above with the Roti. All I recognize is shrimp and maybe a scotch bonnet (or a tomato). No amount of “Googling” has turned up anything close to what it may be. What is it and where can I find the best recipe for it? Many thanks!
LanaMaria Vanzyl says
Forgive me. As soon as I hit enter on my inquiry, I did a search on this page for “shrimp” and see you already mentioned the dish’s name is “Fry Baingan”. Thanks 🙂 🙂 🙂
Alica says
Glad you found it! ?
Angie says
Awesome website. Thanks to you I’m more encouraged to make roti more often since the finish is no longer rubbery lol. I’ve tried a few more of your recipes and I’m glad our salt taste is pretty similar (not too salty). Keep up the wonderful job and wishing you many successes. Maybe create this site in the form of a book next ? ?
Alica says
Hi Angie,
Thanks so much for your kind words and I’m so happy you’re having success with the roti! The book is in the works!
Mary says
Accidentally bumped into your blog today and I’m so happy I did!!! Your recipes look amazing and I’m excited to try them out, especially now that my son is engaged to a wonderful Guyanese young lady. She will be impressed!
Alica says
Hi Mary,
Welcome! Hope you enjoy the recipes! 🙂
Sarah says
Those rotis look so yummy. I don’t remember eating much, if any rotis as a child but since I’ve married someone whose mother is a roti goddess I think i should try although I’m sure he will tell me his mum’s is better. And the curry oh lawd I’m swallowing so hard. I didn’t even realise I was so hungry until I found your site by typing red stew chicken.
Will try the roti making this weekend when there’s time. Mm mm mmmmmmmmmm
Alica says
Hi Sarah,
If my mother in law was a roti making goddess I wouldn’t make roti either, haha! But if you do try, let me know if you have any questions :).
Jack says
I bought myself a tawah last year, initially to make chapatis to compliment my homemade Indian dishes, but I found they’d never turn out right. I took friends’ advice, I copied recipes to the finest detail, I tried everything – And still, my chapatis were at best average. I stumbled upon your site while trawling the web for tips on my chapatis a while ago. I ended up making your parathas last night and they went down a treat. Your step by step pictures showed me exactly where I was going wrong with my chapatis too (waiting for WAY too many bubbles before flipping the bread). This site really is a brilliant place to start for people who didn’t grow up cooking West Indian food; I’ve tried a few of your curry recipes, the paratha and the guava turnover now and they were all so easy to follow, and tasted super authentic. Roti is next on my list!
Thanks for making my induction to West Indian cuisine so simple!
Alica says
Hi Jack, that’s awesome I’m so glad to have helped you figure out where you were going wrong with the roti. The idea is to barely cook one side, then flip it, so the roti never gets overcooked. I also find that medium heat on a tawah gives the best results. Thanks for leaving a comment and feel free to message me with any questions!
Shannon says
I will try this rescipe ASAP. My current recipe is good but I find that it can be better. I used to do the bowl method but now I use tongs to clap!
Mona says
This turned out so well and clean up was minimal. Usually when I clap roti it makes a lot of mess and burns my hands. Putting it in a bowl is a wonderful idea. Thank you!!
Alica says
That’s wonderful Mona! I’ve been using a jug with a lid and it’s a breeze.
Chantelle says
Hi Alicia,
I loveeee your recipes where can I order the Paratha pan/ tawa from ? Should it be cast iron?
Alica says
Hi Chantelle,
I don’t know where you can order it online, but they are available at most West Indian grocery stores. If you can’t get your hands on a tawa, you can use a cast iron skillet from Lodge. They sell it at target!
Ferah says
The best way to heat up roti back is to wrap cling wrap and microwave, this will allow steam to get trap and keep it soft !
Alica says
Hi, cling wrap, meaning plastic wrap? I’ve never tried that. I usually do damp paper towel, parchment, or wax paper.
Jam says
Hi all, another way to heat roti is to wrap it in wax paper
Before putting it in the microwave
Put your microwave on defrost as if defrosting chicken.
This will put your microwave on the lower cooking level
The other guest mentioned. I actually freeze the roti and reheat it this way and it comes out like just cooked. You will have to try the first one since all microwaves are not the same.
Alica says
Hi Jam,
Thanks for sharing! We do that as well, and you are right it does work! My mom wraps each roti individually and puts them all in a ziploc bag then into the freezer.
Felicia says
Another way instead if clapping the roti is using a mug. Place roti in mug, cover, and shake. My late Guyanese mother-in-law showed me that way. Best way ever!
Alica says
Hi Felicia,
Thanks for your comment! That’s actually what I do, definitely no more burning hands ?.