Guyanese Soft And Fluffy Oil Roti / Paratha Step By Step Instructions
Guyanese Soft And Fluffy Oil Roti / Paratha Step By Step Instructions is a medium Indian recipe that serves 5. 150 calories per serving. Recipe by Cooking with Ash on YouTube.
Prep: 35 min | Cook: 10 min | Total: 55 min
Cost: $0.81 total, $0.16 per serving
Ingredients
- 2 cups All-Purpose Flour (5 Rows brand, sifted)
- 1 teaspoon Baking Powder (Argo brand, double‑acting)
- 3/4 cup Hot Water (Hot from tap (around 140‑150°F))
- 2 tablespoons Canola Oil (For incorporating into the dough, optional)
- 3 tablespoons Canola Oil (For brushing and frying the roti)
- 1/2 teaspoon Salt (Optional, for flavor)
Instructions
Combine dry ingredients
In a mixing bowl, whisk together the sifted flour and baking powder (and salt if using) until evenly distributed.
Time: PT2M
Add hot water and form dough
Gradually pour the hot water into the flour mixture while stirring with a spoon. When the mixture starts to come together, turn it onto a clean surface and begin kneading.
Time: PT5M
Knead and incorporate oil
Knead the dough for 2‑3 minutes until smooth. Drizzle 2 Tbsp of canola oil over the dough and continue kneading until the dough is soft, non‑sticky, and slightly glossy.
Time: PT5M
Rest the dough
Place the dough back in the bowl, cover with a damp paper towel, then seal the bowl with its lid. Let it rest for 10‑15 minutes.
Time: PT15M
Shape and oil the roti
Divide the rested dough into 5‑6 equal balls. On a lightly floured surface, roll each ball into a large thin circle. Drizzle a little canola oil over the surface, spread it with your hands, then fold the circle in half, then in half again (forming a triangle). Roll the folded piece gently into a round roti about 6‑7 inches in diameter.
Time: PT10M
Cook the roti
Heat a skillet or tawa over medium‑low heat. Place the roti on the dry side, cook until small bubbles appear (about 30‑45 seconds), then brush the top with oil and flip. Cook the other side until golden brown spots appear, brushing with oil again if needed.
Time: PT10M
Temperature: Medium-low heat
Keep roti warm
Transfer cooked roti to a plate, cover with a clean kitchen towel, and repeat with remaining roti. Keep the covered plate on low heat for a few minutes to stay soft.
Time: PT2M
Serve
Serve the flaky oil roti warm with your favorite curry, dal, or chutney.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 3 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Canola oil
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Bread Flour
- Instead of Baking Powder: Homemade baking powder (cream of tartar + baking soda)
- Instead of Canola Oil: Vegetable oil, Sunflower oil
- Instead of Canola Oil: Ghee, Clarified butter
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Mixing Bowl
- Measuring Cups and Spoons
- Rolling Pin
- Skillet or Tawa
- Spatula
- Kitchen Towel
- Paper Towels
- Plate
- Small Brush (optional) (optional)
Critical Steps — Do Not Skip
- Achieving the correct dough consistency with hot water.
- Resting the dough for at least 10 minutes.
- Evenly oiling and folding the rolled dough to create layers.
- Cooking on medium‑low heat until bubbles form before flipping.
Chef Tips from the Video
- Use a clean kitchen towel to cover the dough; a damp paper towel prevents the surface from drying.
- If you prefer a richer flavor, substitute half the canola oil with melted ghee.
- For extra puff, press the roti gently with a spatula just after the first side bubbles appear.
Troubleshooting
Dough is too sticky and tears when rolling.
Sprinkle a little extra flour while kneading and rolling; ensure the water was not overly hot.
Roti turns hard and loses flakiness after cooking.
Cook on medium‑low heat and brush oil on both sides; avoid over‑cooking.
Layers do not separate; roti is dense.
Make sure to drizzle oil between folds and roll gently; a proper rest period is essential.
Storage
Refrigerator: Store cooked roti in an airtight container for up to 2 days; reheat on a skillet.
Freezer: Wrap individual roti in foil and freeze for up to 1 month; thaw and reheat before serving.
Room temperature: Uncooked dough can sit at room temperature, covered, for up to 4 hours.
Make-Ahead Tips
- The dough can be rested for up to 1 hour; longer rest yields even softer roti.
- Cooked roti keep their flakiness for several hours; reheat on a dry skillet.
Frequently Asked Questions
What is the cultural significance and history of flaky soft oil roti in Indian cuisine?
Flaky oil roti, often called paratha, originates from North India where layered flatbreads were a staple for farmers needing a portable, hearty meal. The technique of oil‑layering dates back centuries and reflects the region’s love for buttery, layered breads served with curries and pickles.
What are the traditional regional variations of oil roti (paratha) in Indian cuisine?
In Punjab, parathas are often stuffed with potatoes or paneer, while in Gujarat they are made thinner and crispier (known as “lachha paratha”). In Bengal, a similar flatbread called “porota” is cooked with mustard oil for a distinct flavor.
How is oil roti traditionally served in Indian households?
Oil roti is typically served hot, brushed with a little extra butter or ghee, alongside dal, vegetable curries, pickles, and yogurt. It is also enjoyed with a dollop of fresh butter for breakfast or as a snack with tea.
During which Indian celebrations or occasions is oil roti commonly prepared?
Parathas are a popular breakfast for festivals like Diwali and Holi, and they are also made for family gatherings, weekend brunches, and as a comforting comfort food during monsoon evenings.
What authentic ingredients are essential for traditional oil roti versus acceptable substitutes?
Traditional oil roti uses whole‑wheat flour (atta), baking powder or a pinch of baking soda, and ghee or mustard oil. Substitutes like all‑purpose flour, canola oil, and commercial baking powder work well for home cooks without compromising texture.
What other Indian dishes pair well with flaky soft oil roti?
Flaky oil roti pairs beautifully with Punjabi butter chicken, dal makhani, aloo gobi, chana masala, and even simple yogurt‑cucumber raita. Its layers soak up gravies, making every bite flavorful.
What are the most common mistakes to avoid when making flaky soft oil roti?
Common errors include using too much water, over‑kneading, skipping the resting period, cooking on too high heat, and not oiling the dough between folds. Each mistake can lead to a tough or dense roti.
Why does this recipe use hot water instead of lukewarm water for the dough?
Hot water helps the gluten relax faster and creates a softer dough texture, which is crucial for achieving the tender, flaky layers that define a good oil roti.
Can I make the oil roti dough ahead of time and how should I store it?
Yes, you can prepare the dough up to 2 hours ahead. Keep it covered with a damp towel in a sealed bowl in the refrigerator; bring it to room temperature before rolling and cooking.
What does the YouTube channel Cooking with Ash specialize in?
The YouTube channel Cooking with Ash focuses on approachable home‑cooking techniques, especially Indian breads, curries, and comfort foods, with clear step‑by‑step demonstrations for beginners and intermediate cooks.
How does the YouTube channel Cooking with Ash's approach to Indian flatbread differ from other Indian cooking channels?
Cooking with Ash emphasizes simplicity, using minimal ingredients and household tools while explaining the science behind each step (like hot water and resting). This practical, technique‑focused style sets it apart from channels that rely on elaborate equipment or complex recipes.
Last updated: August 29, 2026
