Cookwith

Name: Guyana Oil Roti (Soft Flaky Caribbean Flatbread)
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, plus extra for dusting; 1 tsp baking powder; 1/2 tsp kosher salt; 3/4 cup lukewarm water (plus more as needed); 2 tbsp neutral oil (plus more for brushing and frying); 1 tbsp melted vegan butter or softened butter (optional, for extra richness)

Guyana Oil Roti (Soft Flaky Caribbean Flatbread)

ArtisanCorn4205

This Guyanese oil roti is a classic, ultra-flaky flatbread beloved throughout the Caribbean. The key to its signature texture is in the layering technique—each sheet of dough is brushed with oil and coiled before rolling, creating tender, pull-apart layers. The result: a soft, flexible roti perfect for scooping up curries or savoring on its own. The gentle clapping at the end helps separate the layers for maximum flakiness. Enjoy this at any meal, and don't be surprised if it disappears fast!

Ingredients

Instructions

In a large mixing bowl, combine flour, baking powder, and salt. Mix well.
Gradually add lukewarm water while mixing with your hand or a wooden spoon until the dough comes together. Add just enough water for a soft, slightly sticky dough.
Drizzle in 2 tablespoons of oil and knead the dough in the bowl for 2-3 minutes until smooth. Cover with a damp towel and let rest for 30 minutes (or up to 1 hour for extra softness).
Divide the dough into 4 equal pieces. Roll each into a smooth ball.
On a lightly floured surface, roll a dough ball into a thin circle (about 8 inches). Brush the surface lightly with oil (and melted butter if using).
With a sharp knife, make a cut from the center of the circle to the edge. Starting from the cut, roll the dough up into a cone shape. Then tuck the wide end toward the center, forming a spiral round ball. Repeat with the remaining dough balls.
Let the shaped balls rest, covered, for 15 minutes.
Re-flour your surface if needed. Gently flatten and roll each ball into a 7-8 inch round (don’t press too hard; you want to keep the layers).
Heat a large cast iron skillet or nonstick pan over medium heat. When hot, place a rolled roti on the skillet. Cook for 1-2 minutes until you see bubbles forming. Flip, brush the cooked side with oil, and cook the other side for another 1-2 minutes, brushing with more oil as needed.
Using tongs or a spatula, gently press and rotate the roti for even browning. When both sides are golden with spots and the roti puffs up, remove from the pan and immediately clap it between your hands (or wrap in a towel and gently squeeze) to encourage flakiness.
Repeat with remaining rotis. Stack and wrap in a clean towel to keep warm and soft. Serve warm with your favorite curries or stews.