Sada Roti is a Trinidad style roti, perfect with Baigan Choka. It is a staple in Trinidad, easy to make and can accompany any meal. The Indian influenced cuisine made its way to Trinidad with indentured servants who worked in the cane fields in the 1800’s.
The recipe is simple, just 4 everyday ingredients. The trick is to make sure that the dough is silky and smooth and that the tawa or griddle is evenly heated. The roti will puff up quite easily, but if it doesn’t, don’t worry, it will still taste delicious.
ingredients for 4 roti
4 cups unbleached plain flour
4 tspns baking powder
1 tspn sea salt
1.5 cups water
Combine the dry ingredients in a bowl by hand or in a food processor with a dough blade. Gradually add the water while mixing until a shaggy dough is formed. Knead by hand or with the processor until the dough is soft and smooth and not sticky. You want it silky, smooth and elastic. Cover with a damp tea towel and set aside for an hour.
Cut the dough into four pieces. Shape each one by rolling in your hands until it is smooth without any cracks. Cover with a damp tea towel and set aside for another hour.
Heat a tawa, flat griddle or large flat pan. On a floured board, roll out one piece of dough until it is round and about 0.5 – 1 cm thick. Cook on the tawa until puffed in places and lightly brown. Turn over and cook the other side. Then place the roti directly onto the gas flame for a couple of seconds to help it to fully puff up and make sure the edges are cooked. Remove from the heat and cover with a clean cloth.
Repeat with the remaining dough. Leave them for 10 mins under the cloth where they finish steaming and become soft and pliable. Serve hot.