📌 RECIPE CARD — GUYANESE OIL ROTI (CLAP ROTI) -

📌 RECIPE CARD — GUYANESE OIL ROTI (CLAP ROTI)

This authentic Guyanese Oil Roti (Clap Roti) is soft, silky, and beautifully layered. Made with flour, water, oil, and simple seasonings, it’s the perfect companion for curries and stews. Includes traditional and healthier fat options.

5 from 1 vote

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Course: Breakfast, dinner, lunch, Main Course

Cuisine: Caribbean, Guyanese, Trinidad, Trinidadian

Keyword: clap roti, guyanese clap roti, guyanese oil roti, oil roti

Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 390kcal

Ingredients

3 cups all-purpose flour
1 tsp baking powder
1 tsp salt adjust to taste
1 tsp brown sugar optional for softness
1 tbsp milk powder optional
1¼ cups lukewarm water
5 tsp oil for kneading
6 tbs fat 3 tbs butter and 3 tbs oil, combined, for brushing dough and cooking (use both or either or)

Instructions

Make the dough:

Combine flour, baking powder, salt, sugar, and milk powder (if using). Gradually add lukewarm water while mixing to form a soft, shaggy dough. Add 2 tsp oil and knead until the dough is smooth, soft, and slightly elastic, 3–5 minutes. Rub another 1 tbsp oil over the dough, cover, and rest for 15–30 minutes (or 5–10 minutes if the dough is very soft).

Wrap the dough:

Divide into 3 pieces for large rotis or 5 for smaller. Roll each into a smooth ball, then roll evenly into a large thin circle.
Brush the surface with oil or butter, sprinkle lightly with flour.
Cut from the center of the circle to 4 o’clock (or 12 to the center).
Roll the dough clockwise into a cone, tucking the end inside the base of the cone to cover and seal the layers.
Place the base of the cone on the counter and then press the pointed tip down into the center to seal and flatten.
Brush wrapped dough lightly with oil, place on a tray or in a container with a tight fitting lid, cover, and rest 30 minutes.

Roll out:

Lightly flour the counter. Flatten each cone with the palm of your hand, then roll into a thin(but not too thin), even circle using a rolling pin, rotating and flipping to maintain even thickness.

Cook the roti:

Heat and lightly oil a tawa or frying pan over medium-high heat. Place the rolled dough onto the hot surface and cook only until bubbles begin to appear (do not let the surface fully dry). Brush with oil or butter, flip, brush the other side, and continue cooking—flipping as needed—until the roti is fully cooked, soft, and has light golden spots.

Clap the roti:

Remove the roti from the tawa and clap it between your hands—or shake gently in a covered bowl—to open the layers. Fold into a square and stack in a bowl lined with a dry towel and parchment to keep warm and silky.

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