Trinidad Sada Roti is a kind of flatbread that can be found in Trinidad and Tobago and eaten for breakfast, lunch or dinner usually with a variety of vegetarian side dishes as well as meat dishes. It originated as a result of the Indian indentured labourers 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.
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon melted ghee
- 1 3⁄4 cups lukewarm water
- Thoroughly mix dry ingredients.
- 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 tawah (or alternatively a 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 1⁄4 inch.
- Place dough onto the heated tawah and lower the heat to medium-low.
- Cook on one side until the roti puffs up. Then flip and bake the other side 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.
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