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Full disclosure, my wife is from Trinidad and Tobago so the fact that I am writing about a different nationality’s roti is not acceptable in any way shape, or form. Let’s hope she doesn’t read this. ( I joke of course) Whose feeling for a taste of Caribbean food, well here’s a great Guyanese Roti to the rescue.

This delicious staple of South American cuisine that has been around for years is a simple and satisfying meal that can be made in just a few easy-to-find steps. The key to a perfect roti is the oil, which gives it a rich and deep flavor.

For the best Roti experience, we will provide all the ingredients and equipment needed.

To make the best Guyanese Roti, you’ll need a few simple ingredients, including flour, water, and oil. The dough is rolled out into thin circles, then flattened out and cooked on a griddle with plenty of oil to give it a crispy exterior and a soft, chewy center. Timing is everything.

Ingredients and Tools

Required Ingredients

To make Guyanese Roti (oil) at home, you’ll need the following ingredients:

All-purpose flour2 cups
Whole wheat flour1 cup
Baking powder2 tsp
Salt1 tsp
Water1 1/4 cup
Oil or butter1/4 cup
If you desire more, double up on the measurements

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Kitchen Tools and Equipment

In addition to the ingredients, you will also need the following kitchen tools and equipment:

  • Tawa or skillet
  • Rolling pin
  • Kitchen towel (optional)

Be sure to use a large mixing bowl to combine the dry ingredients and a separate measuring cup to measure the water. A spatula or wooden spoon will be useful for mixing the dough.

When using a skillet or tawa, I prefer one that’s 12 inches in diameter to ensure the dough is not rolled too big. A non-stick surface or adding butter or oil is also recommended to prevent the roti from sticking and tearing.

Finally, a kitchen towel will come in handy for wrapping the roti and keeping it warm while you cook the remaining pieces.

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Prepping the Dough

Mixing the Ingredients

To make the dough, you will need to mix the following ingredients in a large bowl for one serving:

  • 2 cups of all-purpose flour
  • 1 cup of whole wheat flour
  • 1 teaspoon of salt
  • 1 tablespoon of baking powder
  • 2 tablespoons of vegetable oil
  • 1 cup of warm water

Mix the dry ingredients first, then add the vegetable oil and warm water. Use a wooden spoon or your hands to mix the ingredients until they come together to form a dough.

Kneading the Dough

Once the dough has come together, it’s time to knead it. Kneading the dough will help to develop the gluten in the flour, which will give the roti its characteristic chewy texture.

To knead the dough, throw a thin layer of flour onto a clean surface and empty you dough onto it. Use the heels of your hands to push the dough away from you, then fold it back over itself. Rotate the dough a quarter turn and repeat the process. Continue kneading the dough for 8-10 minutes, or until it becomes smooth and elastic.

Resting the Dough

After kneading the dough, it needs to rest for a bit. This will allow the gluten to relax and make the dough easier to handle.

Form the dough into a ball and place it back into the mixing bowl. Cover the bowl with plastic wrap and let the dough rest for at least 30 minutes.

Cooking the Roti

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Rolling and Shaping

To start, take a small ball of dough and roll it out into a thin circle. Use a rolling pin and roll from the center outwards, rotating the dough as you go. Once you have a thin circle, brush it with oil or ghee and fold it in half. Brush the top with more oil or ghee and fold it in half again. Repeat this process until you have a small square.

Clapping and Layering

Next, take the small square of dough and clap it between your hands to create layers. This will help give the roti its flaky texture and air pockets. Once you’ve clapped the dough, use your hands to shape it into a round circle.

Perfecting The Cook

Heat up a cast iron skillet or tawa on medium-high heat. Once it’s hot, place the roti on the skillet and let it cook for about 30 seconds. You should start to see bubbles forming on the surface of the roti. Flip it over and cook for another 30 seconds, pressing down lightly with a spatula to ensure even cooking.

Brush the top with more oil or ghee and flip it over again. Cook for another 30 seconds, pressing down lightly once more. Repeat this process until the roti has brown spots on both sides and a flaky texture.

And thas it folks – a perfectly cooked Guyanese Roti. Enjoy with your favorite curry or chutney!

Serving and Storage


Guyanese Roti (oil) is a versatile dish that can be served with a variety of accompaniments. It pairs well with curries, stews, and vegetables. You can also serve it with chutney for an extra burst of flavor. (A mango or tamarind chutney will blow your socks completely off, no lie.)

When serving Guyanese Roti (oil), it’s important to keep it warm. You can do this by wrapping the Roti in a towel or placing it in a covered dish. This will prevent it from getting cold and becoming tough.

Storing Leftovers

If you have leftovers, it’s important to store them properly to make sure that they stay fresh. Roti (oil) can be stored in an airtight container in the refrigerator for up to three days. When reheating in a microwave, wrap it in a damp cloth to keep in the moisture or heat it up in a pan.

More of the best recipes coming soon, stay tuned.

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