Learn how to make soft, flaky Guyanese oil roti with this easy step-by-step recipe. Perfect for pairing with curry, stews, or your favorite Caribbean dishes.

When I immigrated from Guyana at age 13, I brought with me my deep-rooted Guyanese culture and a strong love for traditional Guyanese food . My mom, who worked for Banks DIH, one of Guyana’s most well-known companies, managed several restaurant kitchens for many years. As a young girl, I had the incredible opportunity to watch professional chefs prepare authentic Guyanese roti right before my eyes. Looking back, after mastering fried bakes, the next dish my mom taught me was roti, and it has since become a cherished recipe in my home.

With just a little practice, I was able to replicate her recipe. However, I must admit that I still can’t clap a roti the way she does! My mom’s technique is effortless, and her rotis are always soft, flaky, and full of so much love. Roti is a staple in our home; we enjoy it with just about everything, from Guyanese chicken curry and fish stew to even canned corned beef. In my opinion, roti pairs well with just about anything such as fried eggs or sardines . There’s truly nothing like the taste of warm, homemade Guyanese roti.

Some of my best memories are of my grandmother in the kitchen with her six daughters. Half of them would be rolling out roti while the others were cutting up seasoning for the curry. Today, whenever I make roti, those moments come rushing back and I’m so grateful to hold on to a piece of home no matter where I live.

If you love these recipes, be sure to check out more traditional Guyanese favorites on the blog like my Guyanese Chicken Curry (Curry Chicken) , Caribbean Fried Bakes & Saltfish , and Grandma Irma’s Guyanese Black Cake Recipe .

A Brief History of Guyanese Roti 

Roti came to Guyana through East Indian indentured laborers in the 1800s, during British colonial rule. Over time, this flatbread became a staple of Guyanese and Caribbean cuisine , evolving into several variations from paratha-style oil roti (soft and flaky) to dhal puri (stuffed with split peas) and sada roti (a simpler, puffed version).

Today, Guyanese roti is cherished not just as a side dish but as a symbol of family tradition and cultural identity. It’s often enjoyed with flavorful dishes like chicken curry, pu;mpkin, stews, and more . The most popular version is oil roti or “paratha” roti, which is known for its soft, layered texture, achieved by brushing dough with oil or butter and folding it before cooking.

Tiffany’s Top Tips for Soft, Flaky Roti 

1. Use warm water: Adding warm (not hot) water helps the dough come together smoothly and stay soft. Gradually mix it in until the dough is a bit sticky.

2. Don’t over-knead: Knead just until the dough is smooth. Overworking it will make it tough.

3. Let the dough rest: Resting (at least 30-45 minutes after kneading) is essential . It relaxes the gluten for stretchy, rollable dough and yields a tender roti.

4. Brush edges well: When brushing oil coat every part of the dough including edges with oil. This trapped fat helps create those flaky layers.

5. Roll it thin: Aim for about 4–5 mm thickness. Thinner dough produces more delicate layers.

6. Shake and/or Clap after cooking: This separates the layers and keeps the roti soft. Do it while the roti is still hot.

7. Keep them covered: Stack or wrap cooked roti in a towel or container to trap steam. This prevents drying out and makes them extra soft.

Substitution Tip: Oil vs Butter 

Traditional Guyanese roti calls for vegetable oil (and sometimes ghee or butter) in the layers. Using a mix of oil and butter adds richness but you can adjust:

• Oil-only: Omit the butter/ shortening and use all vegetable oil. The roti will still be soft and flaky, and dairy-free.

• Oil + Butter/Ghee : Instead of shortening, you can use melted unsalted butter/Ghee combined with oil to mix and layer the roti dough.

Serving & Pairing Suggestions for Guyanese Roti 

Soft, flaky Guyanese oil roti is incredibly versatile and can be paired with just about any savory dish. Traditionally enjoyed throughout the Caribbean, roti is the ultimate side for scooping, dipping, and soaking up rich, flavorful sauces. Here are some delicious ways to serve your homemade roti:

• Guyanese Chicken Curry – A classic combo! The roti soaks up the spiced gravy beautifully.

• Beef or Lamb Stew – Tear the roti and dip it into hearty stews for a filling comfort meal.

• Pumpkin & Shrimp Curry – Another Guyanese favorite, great for brunch or dinner.

• Corned Beef Stew – A nostalgic, budget-friendly pairing that hits every time.

• Channa (Chickpea) Curry – A vegetarian option that’s rich in flavor and protein.

• Eggplant Choka or Baigan Bharta – For a smoky, earthy side that complements the softness of the roti.

Tawa Alternatives for Cooking Roti

1. Cast Iron griddle – The best substitute! It retains heat evenly and gives that authentic soft yet slightly charred finish.

2. Nontick Frying Pan – A convenient option that prevents sticking and requires no extra oil for the surface.

3. Crepe Pan – Its flat, wide surface mimics a tawa perfectly, making it easy to flip roti.

4. Comal – A flat or slightly concave pan used in Latin cooking; it works wonderfully for roti too.

Storage and Reheating  

• Fridge: Wrap each roti individually in parchment or foil, then place them in a Ziplock bag. They’ll stay fresh in the refrigerator for up to 5 days.

• Freezer: For long-term storage, freeze rotis for up to 3 months. Stack them with parchment or wax paper between each one in a freezer-safe bag to prevent sticking. Let them thaw at room temperature for about 20 minutes before reheating.

• Reheat: To keep them soft, wrap roti in a slightly damp paper towel and microwave for about 10 seconds to steam and warm them through.

By the way, leftover roti freeze and reheat beautifully :)

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: