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Sada Roti

Plain, soft roti that puffs up on the tawa and splits open into a pocket. The everyday breakfast roti, best with choka.

Curry and Roti

  • 1 hr 5 min est.
  • Serves 4
  • Easy
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Trini

Sada roti is the simplest roti: flour, baking powder, salt and water, rolled thick and cooked on a dry tawa until it puffs. Split it open and fill the pocket with tomato or baigan choka, fried aloo or anything left from yesterday’s curry.

The puff is what makes it sada. After the roti is cooked on both sides it is held over an open flame for a few seconds, or pressed on the hot tawa, until it swells up like a balloon.

No oil goes on the tawa, so it is quick and plain, and that is the point.

The recipe

Sada Roti

Prep
15 min
Cook
20 min
Resting the dough
30 min
Total
1 hr 5 min
Serves
4
Makes
4 roti

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

Make the dough

  1. Mix the flour, baking powder, salt and sugar. Add the water a little at a time, mixing, until you have a soft dough.
  2. Knead for 2 to 3 minutes until smooth. Rub with the oil, cover and rest for 30 minutes.
  3. Divide into 4 balls.

Roll

  1. On a lightly floured surface, roll each ball into a round about 8 to 9 inches (20 to 23 cm) across and about ¼ inch (5 mm) thick.

Cook and puff

  1. Heat a tawa or heavy frying pan over medium heat. Do not oil it.
  2. Cook one roti for 2 to 3 minutes, until the underside has light brown spots and the top looks dry. Flip and cook the other side for 2 minutes.
  3. To puff it: on a gas stove, hold the roti with tongs directly over a medium flame for a few seconds on each side until it swells. On an electric stove, press around the edge with a folded cloth while it is still on the tawa, and it will puff.
  4. Wrap the roti in a cloth to keep soft. Cut into quarters and open each quarter into a pocket to serve.

Serve it with

  • Tomato choka or baigan (eggplant) choka
  • Fried aloo, saltfish buljol or curry
  • A cup of tea

Substitutions

  • Whole wheat: replace up to 1 cup (125 g) of the flour with whole wheat flour, and add a splash more water.

Storing and reheating

  • Best eaten warm. Wrap in a cloth and eat the same day, or refrigerate in a bag for up to 2 days and warm on the tawa.

Cook's notes

  • If the roti doesn't puff, it is usually rolled unevenly or cooked too long on the first side. It still tastes good.
  • Keep your hands and the tongs away from the flame; the roti only needs a few seconds.

https://trinbagorecipes.com/recipes/sada-roti/

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