Sada Roti Recipe
Sada roti is a round, leavened flatbread similar to chapati and pita bread. It is a popular breakfast food in Trinidad and Tobago; but is rooted in East Indian cuisine.
roti, sada roti
Tawa (flat cast iron griddle)
* additional flour for dusting
Mix dry ingredients together.
Make a well in the center and add half of the water.
Knead by squeezing the ingredients together.
As the dough begins to form, add water a little at a time until a soft, smooth dough forms.
Cover in a warm place (coat with oil or plastic wrap and a towel to prevent drying of the dough surface).
Allow to rest for 10 to 30 minutes.
Preheat a tawa, flat pan or griddle on the stove on medium heat.
Dust your surface and rolling pin with dry flour.
Roll out the dough ball (flipping occasionally) until it is an eighth of an inch in thickness.
Dust off any excess flour on both sides of the roti.
Place on tawa.
When bubbles form on the surface, flip the roti on the tawa.
Spin to allow even heat distribute.
Flip after 15 to 30 seconds and continue spinning.
Pull the roti edges to the hottest part of the tawa to ensure even cooking. Pull the tawa slightly off the stove if necessary and push the roti off the edge towards the exposed heat.
Spin to ensure even swelling of the roti.
Flip over and continue until the roti is cooked and has a few brown spots.
Remove from heat, cut in quarters.
Serve immediately with chokas, curries and stews.
Or wrap and place in airtight container to trap the heat and steam.
*If your flour already contains baking powder there is no need to add extras.