A soft, beautifully layered Caribbean flatbread made with simple ingredients using the traditional cone-fold method and gentle clapping while warm to release its flaky layers, resulting in a crisp exterior and silky interior.
oilplus an additional 1 tbsp to soften the dough; vegetable oil or olive oil1 tbsp
water1¼ cups
butter and oil mixturefor brushing and cooking; blend butter and oil together~6 tbspest.
flour for dusting~¼ cupsest.
Steps
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1
In a bowl, combine flour, baking powder, brown sugar, salt, and milk powder. Mix well for about 1 minute until all ingredients are evenly incorporated.
2
Add 1 tbsp of oil, then gradually add water while squeezing the mixture together with your hands until the flour is well saturated but not overly sticky—approximately 1.25 cups of water.
3
Use the three-ears roll method to clean the bowl, then bring the dough to the center and continue working it. Apply the knuckle-press method (about 10 times per side) to soften and smooth the dough.
4
Press 1 tbsp of oil into the dough and continue kneading to soften further. Keep bringing it to the center and working it until smooth.
5
Let the dough rest for a minimum of 30 minutes.
6
Divide the dough into 3 pieces for a large griddle or 5 for a pan. Shape each piece into a ball by bringing the edges to the center, pressing and sealing, then rotating and repeating.
7
Let the dough rest for about 30 minutes. Meanwhile, blend butter and oil together until well combined, about 2 minutes.
8
Place the dough on a floured surface, press to flatten, then roll out into a 10-inch round or as wide as your pan, keeping the edges even.
9
Spread 1 tbsp of the butter-oil mixture over the dough surface and rub evenly, then sprinkle with flour to help create flaky layers.
10
Cut a line from the center toward the four o'clock position, then roll the dough tightly. Tuck the end of the roll into the center and press to seal.
11
Rub a small amount of the butter-oil mixture in a bowl and place the wrapped dough inside. Keep it tightly sealed while wrapping the remaining dough.
12
Once all dough is wrapped, let rest covered for a minimum of 30 minutes. The dough should become soft, stretchable, and pliable. The longer it rests, the softer the roti will be.
13
Take one dough portion and keep the rest covered. Place it on a floured surface, flatten, and roll out to your desired size—not too thin or it will become stiff when cool. Ensure even edges.
14
Place the rolled dough on a hot pan or griddle over medium-low heat. Brush with the butter-oil mixture, flip, brush the other side, flip again, and cook for about 10-15 seconds. Press the edges to ensure full cooking. When it starts to puff, it's done.
15
Remove the cooked oil roti from the pan and place on a paper towel-lined plate. Unlike Trinidadian roti, Guyanese oil roti is clapped (not beaten with a dabla) while still warm to release the layers. Gently clap the warm roti to open the layers. Keep it wrapped.
16
Repeat steps 13–15 for the remaining dough portions. Once finished, the roti will become even softer and silkier as it rests wrapped.
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