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.


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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97 thoughts on “Paratha Roti Demystified

  1. JehanP Post author

    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.

  2. Anjali

    Jehan, I did try your roti and for some reason mine never swells 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!

  3. JehanP Post author

    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?

  4. 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

  5. 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!

  6. 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.

  7. 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.

  8. 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

  9. 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.

  10. JehanP Post author

    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.

  11. 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?

  12. JehanP Post author

    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.

  13. Amir

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

  14. 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.

  15. 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

  16. 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!

  17. JehanP Post author

    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.

  18. JehanP Post author

    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.

  19. 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….

  20. 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!

  21. Val johashen

    Hi Jihan

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

    Thank you.

  22. 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.


  23. 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!

  24. 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!

  25. 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!

  26. shaleenee

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

  27. 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 :)

  28. JehanP Post author

    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.

  29. 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?

  30. 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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  32. 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!

  33. paulette

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

  34. 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.

  35. JehanP Post author

    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 Sorry for the confusion.

  36. JehanP Post author

    Paulette, here’s the recipe to cookup–>

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