roti51Roti is a type of Indian flatbread that comes in many different types and flavors.  .This is usually served with stews such as curry or baigan choka.  Its very popular in India and parts of the Caribbean.  In Guyana it is very popular as a breakfast item.  Today I’m sharing my mom’s recipe for  paratha roti.  I will attempt to demystify this simple but complex dish.  My mom makes the best Roti so when I decided to make this, I called her up in the middle of her lesson at school.  I knew that her recipe would come out perfect as always.   I gobbled this up today with baigan choka, this combination is a favorite of mine.

Paratha Roti

1 cup self rising flour

2 cups all purpose flour

1 1/4 cup water

1/4 tsp salt

3/4 cup oil

1/4 cup shortening

Yields: 6 roti

Mix flours, salt and water to form a soft dough.  Knead until smooth and let sit for 15 mins.  Roll dough into a rectangular shape about 1/8 inch in thickness.  Place oil and shortening together in a bowl.  Spread oil and shortening mixture liberally over the dough, making sure entire surface of dough is oiled.  Starting from the longer end, roll dough tightly( similar to the way roll the dough when making cinnamon rolls).  Slice into six pieces.  Tuck the loose end of dough in the top of each roll. so it doesn’t open up and let sit for at least half hour.

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Traditionally this is cooked on a tawa but for those who do not have one can use a wide frying pan or crepe pan.  Place tawa on a medium fire.  While the pan heats up roll out the dough to a flat, thin circle.  Place dough on an ungreased pan and cook for 1 minute, then flip.  Liberally brush the oil mixture on the roti.  Flip.  Now brush the other side of the roti with the oil mixture and flip again.  Cook for an additonal minute, then take off the fire and place in a covered bowl.  Shake in covered bowl vigoruously.  This will make the roti fluffy and should reveal the layers.  Continue this process until all the roti is cooked.  Enjoy this with curry, baigan choka or just by itself.

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roti

This article has 97 comments

  1. The Duo Dishes

    Oh goodness…we’d need someone to make this for us. Looks so good, but seems intimidating! And yours look perfect!

  2. pds

    This is fascinating!

    My mom used to take the initial dough and portion out each ball. Then she’d roll out each ball, put oil, and then fold it up to make the layers. Then she’d let that rest and then follow the rest like yours.

    Your method is so much easier! I can just roll it out once, and the balls are already round! Brilliant!

  3. JehanP

    Yeah that’s how my mom makes hers too, but this is a quicker method and I thought it would be easier for readers to follow the instructions.

  4. redkathy

    It seems to me that no matter what type of food our mother’s prepared, we have found quicker methods in order to keep those traditions. This looks exquisite! Congrats on the top nine.

  5. Terri

    You finally attempted!! Good job!!! You are officially a Peters!! Lol as your mom told me! :)

  6. lisaiscooking

    I’ve been wanting to try making roti, and yours looks fantastic! Sounds great with the eggplant too.

  7. Tenina

    I am so trying these, I buy them constantly, but yours look AWESOME…can’t be that hard right? (She exits muttering to herself…)

  8. Hummingbird Appetite

    I love roti. When I was in college, one of my friends got food from her mother every week, such as a lamp dish, a side and roti. I loved getting a taste.

  9. sandra

    I make roti without any kind of shortening. If the dough is mixed soft and put to rest for half an hour before cooking, it becomes easy to handle. Small amounts of olive oil can be used for a healthier roti…when making them into rounds and also for cooking on tawa…end result is the same soft and flaky roti.

  10. Adelina

    I absolutely love the “look” and “feel” of your pictured roti! I recently just made something similar to this but I think the recipe that I used could use a bit improvements, but I’m no expert on making this beautiful “bread” so I’m going to keep on searching and trying different ones. The type of roti that I personally like is a bit “sweet” (?) And it is incredibly flaky. I don’t have shortening at hand, but do you think I can use “lard” as a substitution?

    Thanks for posting and for sharing!

  11. shenaz nusrally

    Gd mrning

    What kind of shortening do I use for this recipe

  12. JehanP

    Shenaz I used Crisco, but you can also use ghee.

  13. mandy

    I would love to have your recipe for potato roti

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  15. BA

    Your roti looks so soft and flaky! I wish mine could turn out like that but it ends up being a little tough. Do you have any tips for roti that is on the tough side or not as soft? Also, what step of making the roti helps you get the layers? Any help would be appreciated. :)

  16. JehanP

    Thank you for the compliment, the best tips I can offer is to make sure not to cook the roti too long or else it becomes crispy. As for the layers, when you roll out the dough and place oil on it then roll it back up, that’s what creates the layers. Make sure you are leaving it to sit for at least 15 mins, the longer you leave it the better.

  17. demnem10

    Thanks for the recipe. I am making them right now, they don’t look like yours but I think they look great for a first time and having to run btwn the kitchen and 8mos twins.I will def make again. I did end up using extra water about a cup should I be kneading more to avoid that?

  18. JehanP

    A cup of water is a lot. I use this recipe all the time and I always get the same results. The only thing that could be a factor could be your measuring cups. Yes, I know it sounds ridiculous, but not every cup measurement is exactly the same.

  19. kevin

    try apply a bit of oil/margine over the final dough and cover/seal with saran for 1-2 hours before cooking

  20. JehanP

    Kevin I’m assuming this will make the roti even more tender, thanks for the tip. I will try it the next time I make some.

  21. carla

    i think i leave my roti to long on the fry pan, the taste is good but it gets hard(the roti)

  22. Davina

    I just made this roti with some hot chicken curry. O.M.Gosh. . .layer for layer, the best recipe I have tried! Thanks Jehan, you make it easy for a generation that has watched their mothers throw ingredients together without a measuring cup, never sure how we were going to catch up.

  23. JehanP

    Carla if the roti has brown spots its been cooked for too long and it will harden once cooled. Turn the fire down and don’t leave in on one side for too long.

  24. kamal

    Hi Jehan,

    I tried shaking roti in covered bowl. It has eliminated creating a mess of flakes everywhere and this method is amazing as final result of roti was soft and fluffy. I tried the shortening but I think I will stick to the butter/ghee as it gives a great taste

  25. Yvette

    I’m going to try this recipe and see how well I do. I get the taste but like some of the others mine comes out sooo hard. :-(

  26. Annie

    I’m so glad i stumbled across your recipe:) I’ve been unsuccessfully trying to make roti for a few weeks now. I’ve used the Self rising flour and i’ve tried using Roti mix but it always came out either heavy or hard or *gasp* both. I’ve even used the exact same recipe as my sister in law but it still wouldnt come out right. I’ve used your recipe twice now and both times have been fantastic. Thank you soooooo much :)

  27. Krishna

    For the first time ever my paratha roti came out just the way I wanted it to.
    Thank you very much for sharing your recipe.

  28. Joe

    I remember vaguely that my mom oiled the Tawa before frying..does that make a difference . Roti is one of my favourite dishes but I never seem to get it right ..always a tad too stiff and not as leafy as mom’s.

  29. JehanP

    Joe, I’ve only made it one way and that’s without oiling the Tawa so I’m not sure if it will make a difference.

  30. LovesRoti

    Hi Jehan,

    I’ve been trying my hand at roti. I stumbled across your site when looking for reasons why my roti comes out hard. I think my fire may be too hot and also I’m cooking it too long. Next time I make it, I’m going to try your recipe. I had one question. I see the recipe calls for 3/4 cup veg oil plus 1/4 cup shortening. Does all of this go on in the oil phase or do you reserve some for brushing the roti in the cooking phase? If so, how much of the oil mixture do you reserve for cooking? Thanks so much!

  31. JehanP

    In the oil phase you use enough to cover the dough. If more oil is needed when your brushing the roti just add more.

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  33. Jean

    Thank you for sharing your recipe. I made it using your site and it was so soft.
    Finally.

  34. Dedre

    I’ve always struggled to make rotis and rather stayed away as it always come s out too hard and crispy. i tried your recipe for the first time today and for the first time I can say that i can make a roti. They arent as perfect as yours yet but will definitely get there soon. Thanks so much for sharing your recipe :)

  35. Tramaine

    I just made your roti and it came out pretty good except the parts with the brown spots are crispy and after a while the whole roti gets crispy.Can you think of what i could be doing wrong? Not enough oil when cooking? rolling to thin?

  36. JehanP

    Hi Tramine, it could be a number of reasons. Your roti could be overcooked or the heat is too high. And yes the brown spots do become crispy once cooled. Also try not to roll the roti too thin. I hope I have helped answer your question.

  37. christine

    Well good nigh to you guys. Jehan your. Receipes seem more fast and easy I will try the dhall puri and will let you know but one thing what must I do to let my puri comes out soft and swell so it can be fluffy and the ends soft coming back to the roti mine comes out perfectly soft and stay soft for a few days I used ghee a little butter not much and mix with a little milk and I mix with a spoon less handleing with hands the better I make my dough pretty soft and. Rub oil all over the dough and one good point you make jehan the longer it rest the better. And can I have the receipe for a good guyanese fried rice thank you

  38. Pastor Wayne

    I travel yearly to Trinidad and have roti often but have never tried making it. This site has inspired me to do just that.
    I also love doubles and always visit the shops for some on my trips.
    On of my favourite dishes is “curry goat”.
    Thanks and blessings to you all

  39. gluhtzee

    drool drool, wish i could personally taste what’s in the photos.
    chore for the next free day ;-p

  40. Melly

    Came out perfect on the first try and have been making it ever since … I will be trying everything on your site … I love it and have recommended it to many friends and family as well … Thank you

  41. JehanP

    You’re welcome Melly! Thanks for visiting, I’m love getting feedback from my readers.

  42. Tina

    Jehan, I absolutely love your recipes! I’ve only tried a few thus far, but whenever I have they always turn out great! Quick question, when you say 1/4 cup of shortening and 3/4 cup of oil for the roti, that’s not just for one use is it? I’m assuming you use this mixture multiple times.

  43. JehanP

    Thank you for the kind words Tina. That amount will be more than enough. I gave a large measurement to ensure that u don’t run out of that mixture since you would need to apply it liberally when you’re cooking the roti. I usually keep the extra for the next time I make roti.

  44. Anjali

    Jehan, I did try your roti and for some reason mine never swells up..no matter if I use less or more baking powder :-/ it does however gets soft and flaky but never rises up when cooking on the tawa…why is that so? Thanks in advance!

  45. JehanP

    Hi Anjali, roti puffs up because of the layers that you created when you rolled it up with the oil. Also if the roti has a hole, it will not puff up. Do you see any steam escaping when the roti is cooked?

  46. Anjali

    Yes I do see steam escaping sometimes! Ok I will try to wrap it better. Thanks so much..btw I just love your blog! I keep coming back over and over to check out your recipes to see if I want to make something new, I love cooking and love to bake! Too bad I’m going on a diet lol. xoxo

  47. JehanP

    Anjali, let me know how it turns out. Thanks for visiting!

  48. J. Crums

    I ran out of oil so I had to use clarified butter. They came out pretty darn good! I’ll try it with oil next time and compare. I also put them in a zip lock and “clapped” it loose. Thanks for the recipe!

  49. Coolie Bai Bunny

    Girl de ting so good me gon open me own restaurant call de dish Jehan curry and roti. Thank u thank u thank u.

  50. OMG-Roti!

    My mom makes amazing roti and you would think after all the years of helping her in the kitchen making roti, rolling dough, cooking on the tawa – even clapping with my bare hands – I would be able to make it myself. Unfortunately, I was beginning to think I missed the DNA from my mother! I will definitely try your method. (1) I never thought of using self rising flour – I always messed up the baking powder to flour ratio. (2) rolling up jelly roll style is brilliant! I was taught to roll out, cut to the radius and roll together in a ball (3) not clapping with your bare hands but putting in a covered bowl? Amazing! Not only saving your hands from extreme pain, but no mess! I will touch base after I make this to let you know how it turned out.

  51. Rubbydubby

    My grandmother was a pro at it, and most of my aunts know, but it always seemed hard as making home made bread because if you need it too long it gets hard and will fall apart

    Interesting way of doing it though. That bowl ideas seems weird, but will tell others of it. people used to clap by hand, but its hard on the hands. I seen people beat it a bit with a spatula

    Either way Guyanese make the best roti…dont let people from that little island tell you different

  52. Ronald

    Hi Jehan,

    You make us proud.. If you dont use self raising flour but the regular flour, what is the baking powder to flour ratio?

    Thanks in advance and keep up the great work.

  53. JehanP

    Hi Ronald, thank you so much for the kind words. I am proud to represent us!! If you’re using just plain flour use 1 tsp of baking powder for this recipe. Thank you for visiting and for the support.

  54. Amir

    Hi Jehan:

    I can’t wait to try your receipe because I love roti. I’ve tried to make roti a couple of times before (not using your receipe) and it has turned into a frisbee. I read through the comments and found that someone mentioned baking powder. In your list of ingredients I don’t see any mention of baking powder, how much do I need to use?

  55. JehanP

    Hi Amir, Baking powder is not needed in the recipe because it has self rising flour. Someone asked if they didn’t use self rising flour but all purpose flour, how much baking powder should they use. The recipe does not call for baking powder.

  56. Amir

    Hi Jehan, thanks so much for your prompt response. I’m going to try to make roti tonight. I can’t wait!!!!

  57. Mahalia

    Tried the roti today and they came out great. My technique needs some work (i didnt get circles until the last two) but they tasted great and were soft. What type of oil do you use? My mom who is an expert at this, uses ghee. My mom don’t measure anything so it’s hard to replicate he recipe. Thank you.

  58. candice

    U made my day o how I miss guyana & my mother in law u made me whole again your recipe inspire me 2 try some of my favourite dishes tnks

  59. Yadah

    I could never get this right. I trying your way. Hope it works out for me

  60. Toni Shearon

    Hi Jehan- I am in the same boat as Yadah who posted on 4/27/13. I can neverrrrr get this right and yours seem simple enough. however, today is my first time attempting it again after years and it already looks a hot mess. Can you PLEASE post pics of each step starting from “rolling the dough into a rectangular shape?” I totally lost all hope at that step!!:(…. My rolls look nothing like yours because it was really hard to know what it should look like after each step. THANK YOU SO MUCH. I WOULD REALLY LOVE TO TRY THIS AGAIN!

  61. JehanP

    Toni, if you google a recipe for cinnamon rolls you will see exactly how I rolled up the roti. I simply tucked the loose end into the middle like in the picture and let it sit.

  62. JehanP

    Toni, if you google the recipe for step by step Cinnamon rolls you will get a pretty good idea as to how I rolled it out. After cutting the roti into individual pieces, I tucked the loose end into the middle. The next time that I make roti, I will take pics of it step by step and post it.

  63. Skyy

    Hi Jehan-
    I did not try the pumpkin stew yet but I am trying your roti recipe tonight! It’s been years since I did that; not having to “clap” the roti is a plus. Will let you know how it turns out….

  64. Skyy

    I DID IT!!!
    Your recipe was “spot on”. I followed your instructions to every detail and was not disappointed. Friday night dinner was great, I even made “baigan choka”. Thanks Jehan!

  65. JehanP

    Great job Skyy! Let me know how that turns out.

  66. Val johashen

    Hi Jihan

    Thank you for sharing your with us. I think it is great. Please can i have dhal puri?

    Thank you.

  67. James

    Hey Jehan, I have made these a few times and they have turned out well. My question is in relation to this statement “Tuck the loose end of dough in the top of each roll. so it doesn’t open up” Can you give a bit more detail as to what your doing here? Mine never end up looking like you uniform balls of dough.

    Thanks,

  68. CA

    I just made bake (I’m Guyanese), and it came out exactly how I like it! I’ve made it a few times before, but this is the best that it’s come out. Tastes similar to how my grandma makes it. So glad I found your website. Keep up the good work!

  69. Sharon

    Hi, Jehan. I married a Guyanese man and I keep hearing about ghee. What is this exactly? My mother-in-law makes amazing food but I have never seen her use ghee on her roti. Who knows if it makes it even better?! I would like to give it a try, but this American girl doesn’t know exactly what it is. Thank you, for being amazing enough to create this blog. I showed my husband and he is excited about trying these recipes too!

  70. Naeemah

    Ok so tonight i decided to make the Parathi Roti and they were a so delicious and fluffy!!!
    Last night i made the bake and filled some with cream cheese and the others with beef and veggies, and that as well was another delicious success!!! Thanks so much!

  71. shaleenee

    im having hard time using baking soda especially when it come to roti. can u please help me :)

  72. shaleenee

    I love your recepies Jehna tried bake and saltfish and it was superb. That is in Guyana so i use selfrising flour instead was great. Now im in the US and cant find properly ingredients, i buy self rising in the store and the bake was awefull also roti. What type of flour do u recommended? Keep up the great inspiration of food you’re just wonderful to share what u know and like doing :)

  73. JehanP

    Hi Shalenee, Thanks your for visiting and I’m glad you liked the bake. So sorry to hear that you’re having issues with the flour. I highly recommend using King Arthur’s self rising flour.

  74. Donyale

    Hi Jehan,
    Your site is amazing!
    Quick question, if i opt to use all purpose flour do you know how much baking powder i should use for 3 cups of flour?

  75. kostenlose schpile

    Hey! Do you use Twitter? I’d like to follow you if that would be
    ok. I’m undoubtedly enjoying your blog and look forward to new
    posts.

  76. Sharice

    Great recipe! I grew up watching my grandmother make all kinds of roti, and this came out just like hers! The only changes I made was that I rolled out the roti with flour on the table and on the pin, and I grease the tawa between rotis, so you only have to flip it once.

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  78. Ms. Mary Mack

    Yessss! I have wanted to try to make my own roit for the longest. And here you are, serving up a recipe that looks like it will definitely work. Thank you!

  79. paulette

    how to make Guyanese cook-up rice. I hear that stewed saltfish with plenty of onions is really goo. thanks

  80. Jules

    I posted a comment asking a question about the roti I made and thus far have not seen my request or an answer. I have been faithfully following your website and have made several dishes. If you choose to publish only some of the questions asked, then I am afraid that I will have to look elsewhere for my recipes. However, I have been mostly successful with the recipes I had made previously before trying the Roti.

  81. JehanP

    Jules, I publish all of my comments. If I didn’t respond to you comment it is because I didn’t see it. Some of the comments are marked as spam and sent straight to the spam folder or trash. If you would like to reach me directly and receive a quicker response by all means email me at Jehancancook@gmail.com. Sorry for the confusion.

  82. JehanP

    Paulette, here’s the recipe to cookup–>http://www.jehancancook.com/?p=1203

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