Trinidad Sada Roti is a kind of flatbread that can be found in Trinidad and Tobago and is eaten for breakfast, lunch, or dinner, usually with a variety of vegetarian side dishes and meat dishes. It originated due to the Indian indentured laborers that were brought to Trinidad to work in the sugar plantations. Sada Roti is the Trini version of pita bread, naan, and chapati. It is also made in other parts of the Caribbean, such as Jamaica, Guyana, and Suriname.
Tip: Sada Roti is commonly cooked on a Tawa. Alternatively, a Flat cast iron griddle or wide round pan can work.
Ingredients
3 cups All-Purpose Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Melted Ghee
1 cup Lukewarm Water
Instructions
Thoroughly mix dry ingredients in a bowl.
Gradually pour in water while kneading. Then add melted ghee and continue kneading for 8 minutes until the dough is pliable and slightly sticky.
Form dough into a ball. Cover with a damp towel and let it rest for 30 minutes.
Heat Tawa (or a Flat cast iron griddle or wide round pan) over medium heat.
When the dough is ready, cut into 4 equal pieces and flatten into a disk. The rolled-out dough should now be a 5-inch circle with a thickness of 3 mm.
Place dough onto the heated Tawa.
Cook on one side until the roti puffs up. Then flip and bake the other side directly on top of the heat source, for approximately 2 minutes.
Remove roti from the pan and repeat with the remaining pieces of dough. Enjoy warm with your favorite spreads or dishes.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment