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Curry and Roti (Oil Roti / Paratha)
Flaky, buttery paratha 'oil roti' — clapped until it flakes into soft layers (buss-up-shut) — the perfect bread for scooping up any Guyanese curry like chicken, duck or dhal.
In Guyana, curry and roti is the ultimate comfort meal — and the roti is the star. This flaky paratha, clapped until it shreds into soft layers (‘buss-up-shut’), is built to soak up rich curry gravy. Pair it with our chicken curry or a pot of dhal for the full experience.
Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- About 1 1/2 cups warm water
- 1/2 cup oil or melted butter (ghee), for layering and cooking
Instructions
- Mix the flour, baking powder, salt and sugar. Add warm water gradually and knead into a soft, smooth dough. Cover and rest 30 minutes.
- Divide into 6 balls (loyas). On a floured surface, roll each ball into a circle about 8 inches wide.
- Brush the surface with oil, then make one cut from the centre to the edge. Roll the dough up into a tight cone from the cut, then tuck the point under to form a ball again. This creates the layers.
- Rest the cones another 15 minutes, then roll each out again into a thin round about 9–10 inches wide.
- Heat a tawa or flat griddle over medium heat. Cook each roti, brushing both sides with oil, until golden brown spots appear, flipping once or twice.
- While still hot, clap the roti between your hands (or crush gently with a clean cloth) so it 'busses up' into soft, flaky shreds.
- Keep wrapped in a clean towel while you cook the rest. Serve warm with curry.
Tips & Notes
- The cut-and-roll step is what makes the roti flaky — don't skip it.
- Keep the heat at medium; too hot and the roti burns before cooking through.
- Serve with chicken curry, duck curry, dhal, or curried channa and potato.
- Leftover roti reheats well wrapped in foil in a warm oven.
Frequently Asked Questions
What makes oil roti flaky?
The cut-and-roll step — cutting the rolled dough, coiling it into a cone with oil, then rolling it out again — creates the thin layers that flake apart.
What does buss-up-shut mean?
It means the roti is clapped or crushed while still hot until it shreds into soft, flaky pieces — said to look like a busted-up shirt.
What should I serve with roti?
Any Guyanese curry works — chicken, duck, dhal, or curried channa and potato.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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