West Indian (Guyanese Style) Paratha (oil) Roti

Here is me in a video showing you exactly how to make Paratha (oil) Roti

Paratha (oil) Roti is a Guyanese flat bread with Indian influences. It is a simple paratha with flour, shortening of some form, baking powder and oil. It is a staple in most Guyanese households and goes well with curries or anything you want to eat it with.

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Paratha (Oil) Roti (Makes 4 large rotis)


4 cups flour
1 tsp. baking powder
1 1/2 tsp. shortening (ghee, vegetable shortening, butter)
Water (enough to make a soft, pliable, but not sticky dough)

Oil and Butter Baste:
2 tbsp. butter/butter substitute/ghee
1/2 olive oil


1. Mix flour, shortening and baking powder. Add enough water to form a smooth, soft dough.
2. Kneed well and leave half covered with a damp dish cloth for about 30 mins.
3. Knead for a second time and divide into four balls.

Oiling off the Roti:

4. Flour a surface and roll out dough, to 8-9 -inch disks, then spread with oil/butter/ghee baste and sprinkle with flour.
5. Cut the flattened dough from the center to the edge, roll tightly into a cone shape, press peak into the center of the cone, then flatten.
6. Leave again for 30 minutes. Sprinkle flour on the board and roll out very thin with a rolling pin.

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Cooking the Roti:

7. Bake on moderately hot baking iron (tawa), coating dough with oil on both sides as it cooks.
8. Turn on both sides and cook for about 1 minute on each side.
9. Remove roti from baking iron and clap between both hands for about 15 seconds, while it’s still hot until it is soft and flaky, or put roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to).

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6 responses

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