SADA Roti

SADA Roti

I do not make Caribbean/Guyanese food for my family regularly because to do it well can be time consuming. However, this Caribbean bread which folks from Guyana, Trinidad, Jamaica etc. are very familiar with, is very simple to make. So if you are pressed for time but crave Caribbean comfort food, then try this plain white roti, made of white flour. With modern appliances, it is also an almost no fail recipe as finishing in a microwave for a few seconds will give it the required puff. It is a popular breakfast in Guyana and Trinidad combined with baigan choka (eggplant), and othere vegetable dishes. Perfect for the Vegan and vegeterians as well.

Guyanese Sada Roti

May 30, 2018
: 8
: 10 min
: 15 min
: 25 min
: Very Easy

A quick, easy flatbread for eating with Dhal and curries

By:

Ingredients
  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1 2/3 cups water
Directions
  • Step 1 Combine flour, baking powder, and salt into mixing bowl.
  • Step 2 Add water slowly and mix to form a soft dough, adding a little extra water if necessary.
  • Step 3 Knead dough until smooth and elastic. Cover and let rest 15 minutes.
  • Step 4 Divide dough into eight equal parts and shape into smooth balls. Let rest another 10 minutes.
  • Step 5 Flour the work surface.
  • Step 6 Heat flat pan or electric skillet over medium heat. Roll out each ball of dough to a thickness of about 1/4 inch, making sure to roll right over the edges.
  • Step 7 Cook on both sides until lightly golden. If you are using a flat pan, move the pan halfway off the heat, lift the roti out of the pan with a spatula r(esting the roti on part of the pan),, and toast the edges of the roti over the direct fire, turning regularly so it does not burn.
  • Step 8 If using electric skillet, turn on stove to medium low heat and using tongs roll edges over the fire until toasted.
  • Step 9 Each roti should puff up slightly. If it does not, you can microwave for 3 seconds and it will!Stack roti on plate, covering the stack as each one is cooked.
  • Step 10 Serve warm.

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