Authentic Guyanese Roti (Paratha Oil Roti)

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Guyanese roti is a recipe from my childhood: it’s a popular hot and flaky flatbread found in India and parts of the Caribbean, served alongside bold and flavorful dishes. You can enjoy it with curries, meat stews, or slathered in butter! With my easy recipe, I’ll help you make this delicious oil roti at home, using just a few simple ingredients and a hot skillet!

Guyanese oil roti is one of my favorite sides for chutney, stir-fries, and curry. In Guyana, a country in South America, this flatbread is also known as oil roti. It’s also popular in Caribbean countries like Trinidad, Tobago, Grenada, and Jamaica. However, it originated in South Asia and goes by different names with slight variations such as paratha roti and sada roti.

Guyanese roti and curry is a wildly popular combo, and for good reason! The rich and fragrant taste of curry powder complements the mild taste of the paratha. I’ll often use it to sop up all the leftover sauce when I’m eating any type of curry dish!

At first glance, this flatbread recipe seems complicated, but I promise it’s actually very easy to make. Each step is simple, and you don’t need any special skills. Simply knead flour, baking powder, salt, water, and oil into a soft dough, then roll it out and cook it in a hot skillet to create those signature flaky layers of paratha oil roti.

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🥘 Ingredients

My easy Guyanese style roti only requires five ingredients! Find the full list of ingredients and nutrition facts at the bottom of this post within the recipe card.

🔪 How To Make Guyanese Roti

Learning how to make roti Guyanese style is pretty simple and my recipe walks through every step. The dough comes together easily and it cooks quickly in the hot skillet.

Check out my video below to see how simple it is to make my Guyana roti recipe!

Whisk Dry Ingredients: In a large bowl, I’ll first whisk the all-purpose flour, baking powder, and salt.

Make Dough: I make sure to add just enough water to create a sticky dough. I use a rubber spatula or my bare hands to combine the mixture. You can add more water if the dough is dry.

Knead Dough: Sprinkle flour onto your work surface and place the soft dough on it. I’ll typically knead for 2 to 3 minutes.

Let Dough Rest: Cover with a damp paper towel and let the dough rest for 30 minutes. This step is important in my Guyanese roti dough recipe.

Cut Dough: Cut the dough into 5 equal pieces.

Roll Dough: On a lightly floured work surface, use a rolling pin to roll one of the small balls into a thin, flat circle.

Brush With Oil: Brush a thin layer of oil over the top of the dough. I use a pastry brush but your fingers work just fine too.

Cut The Dough: Use a sharp knife to cut the dough from the center to the edge.

Form Cone & Repeat: Roll the dough into a cone shape by tucking the edges into the center. Repeat with the rest of the dough balls.

Let Dough Rest: At this point, I’ll cover the dough with a damp cloth and let it rest again for 30 minutes.

Roll Dough Again: Preheat a large nonstick or cast iron skillet over medium-high heat. Sprinkle your work surface with extra flour and roll one of the dough balls into ⅛ inch thickness.

Cook Roti: Cook the roti on the hot frying pan until small air pockets form, about 30 seconds. When I see light brown spots forming I know it’s almost time to flip.

Flip Roti: Carefully turn the hot roti over and brush with oil. Cook for another 30 seconds then flip it over one more time. Lightly brush the top with oil as it cooks for 30 more seconds.

Clap The Roti: This is my favorite part of making this Guyana roti. First, remove the roti from the heat and place it in a container with a lid. Shake for a minute or so to loosen the layers.

Serve Warm: Enjoy warm with your favorite curry dish!

📖 Variations

Gluten-Free Roti: Replace the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. My favorite brand is Bob’s Red Mill 1:1 All-Purpose Flour in the blue bag. The texture of the roti will change slightly, but it should still have good flavor.

Guyanese Oil Roti With Yeast: While yeast isn’t a traditional ingredient, it helps to ensure the paratha stays soft and flaky, especially if it’s your first time making it. Add 1/4 teaspoon of rapid rise yeast to the dry ingredients then follow the recipe as directed.

🍽 Serving Suggestions

Guyanese paratha roti is incredibly versatile and can be served in endless ways. Sometimes I’ll go traditional and serve it with a curry or stew, but I’ll also serve it alongside soup or use it to make wraps. Here are some of my favorites. 

With Curry: You can serve roti with any curry such as my sweet potato cauliflower curry, chickpea and potato curry, or vegan panang curry with tofu.

With Stews And Soups: Enjoy it with hearty stews, like my Indian stew with rice and lentils or my comforting stewed red kidney beans recipe. It’s also wonderful alongside any soup. One of my favorites is my curried cauliflower soup.

With Dips: Flatbread goes perfectly with chutneys like mango chutney, tamarind chutney, or cilantro chutney for a refreshing contrast. It’s also a great way to serve my savory butter bean hummus and creamy edamame guacamole. 

As A Wrap: Use it to make wraps like my yummy vegan hummus avocado wrap or my incredible samosa wraps. 

🧊 Storage Directions

Room Temperature: Once the roti has cooled, I wrap it in a clean towel and place it inside an airtight container or zip-top bag for up to 4 days.

Freezer: For longer storage, I will freeze the roti. First, I separate each roti with parchment paper, then place them in a freezer-safe container or Ziploc bag. It keeps well in the freezer for up to 2 months. 

Reheating: I use the microwave in 10-second increments until just warm. If I’m reheating from frozen, I let the roti thaw for a few hours at room temperature and then warm it up in the microwave or a skillet.

Make Ahead: Prepare the dough up to 3 days ahead of time. Store in the refrigerator in an airtight container until ready to use. Let the dough come to room temperature, then cook as directed.

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