March 9, 2026

How to Make Soft Guyanese Roti (Oil Roti Paratha) – Easy Step-by-Step Guide

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.

Jump To Recipe

Soft, flaky Guyanese oil roti looks simple but without the right structure, it can turn out stiff, dense, or dry.

Growing up, I watched my mom do it right: resting the dough, building layers with intention, and cooking until perfectly soft with those signature flaky layers.

Now, I keep that same approach but simplified. Clear steps, real ingredients, and no guesswork.

This soft, flaky roti pairs perfectly with Guyanese Chicken Curry (Curry Chicken) , making it a complete and satisfying Caribbean meal.

Why You’ll Love This Recipe

Proper dough resting for a soft, flexible texture
Simple layering technique for signature flaky layers
Controlled heat so your roti cooks through without turning stiff

What is Guyanese Oil Roti?

Guyanese oil roti, also known as paratha roti, is a soft flatbread made with flour, oil, and water. It’s known for its flaky layers and is commonly served with curry dishes like chicken, duck, or channa.

Unlike sada roti, this version uses oil to create layers, giving it that signature softness and pull-apart texture.

How to Make Soft Guyanese Roti (What to Expect)

Soft, tender roti with those light, flaky layers that pull apart effortlessly. You’ll knead a simple dough, let it rest, then roll and cook on a hot tawa until lightly golden with soft, flexible texture.

It’s all about technique; rest your dough, don’t overwork it, and cook just enough to keep it soft. That’s how you get that signature smooth, pliable roti every time.