Paratha Roti

Alica’s paratha roti, also called oil roti, is a flaky bread in her Guyanese cooking. Her mother’s method makes layers by oiling and rolling the dough, then loosens those layers immediately after cooking; the selected version uses a covered bowl for that final shaking step.

Flour, baking powder and salt are sifted together. Vegetable shortening is rubbed into the mixture, and water is added gradually while kneading a soft, smooth dough. A little oil is rubbed over the dough before it rests under a damp paper towel.

The dough is divided and each portion is rolled thin, then brushed with oil. It is rolled into a log and coiled, with the end tucked into the centre. The shaped portions rest before being rolled thin again.

The tawah is heated and each roti cooks until tiny bubbles appear. It is flipped and brushed with oil, then turned back and brushed again. Immediately after removal, the roti is put in a deep bowl, covered with a plate and shaken vigorously to release its air pockets.

Alica presents the bread as hot and flaky, with curry as one possible accompaniment. Rolling and resting create the layers, while the final shaking opens them; this follows her family method rather than a single recipe for all Caribbean paratha.