I first posted my sada roti recipe in June 2013. While the recipe remains exactly the same, I’ve learned some tips and tricks over the past 6 years, that I felt would increase your chances of success when making sada roti.
Sada roti, is a simple flat bread. With 4 simple ingredients the dough comes together quickly. Yet, it is one of those rotis that most people have difficulty making. Some struggle to get the dough just right. Then when cooking the roti they struggle to get it to inflate, or swell. I’ve been making sada roti since I was about 11. It is one of the first roti my mom taught me how to make. When I used to eat flour without any issues, I enjoyed my sada roti with baigan choka or roasted eggplant (Try my Instant Pot Baigan Choka Recipe). These days I don’t make it often, but when I do they are enjoyed by my family who are all roti lovers.
Sada Roti Step by Step Tutorial:
Learn How to Make Float/Bake:
Making the sada roti dough
It is important to make a soft, almost sticky dough when making sada roti. Because there is no fat in the dough, you will need a bit more water than typically needed for roti, to soften the dough. If the dough is too stiff your sada roti will be stiff and will not stay soft after cooking.
This batch of sada roti lasted an entire week and were still soft. I kept them wrapped in a kitchen towel and in a ziplock bag. After 3 days I put them in the fridge. Today (day 5), my husband had one with butter for breakfast and it was soft as when freshly made.
The Printable Sada Roti Recipe
- 4 cups of all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1¾ cups of water
- Combine flour, baking powder and salt in a large mixing bowl and mix ingredients together
- Then form a well in the center of the dry ingredients and add all of the water
- Mix together to form a soft, sticky dough
- Turn dough onto a floured surface and knead dough using the squeezing method (see video for demonstration)
- Knead dough for 5 to 10 minutes then return to the mixing bowl, cover and let rest for 30 mintues
- Once dough has rested for at least 30 minutes, separate into 8 equal pieces
- Shape the dough pieces into 8 smooth balls, then cover and let the dough rest for another 30 minutes
- After the dough rested for 30 minutes, on a floured surface roll the dough into flat disks about 3/16th of an inch thick and about 8 inches in diameter (about the size of a wide open palm)
- Place your tawa or flat cast iron skillet on medium heat and bring up to temperature
- When hot add your rolled out sada roti to the tawa or skillet
- Then cook until small air pockets appear on the top of the roti
- Next flip the roti over to cook on the other side. The side that was previously on the tawa or skillet should be lightly cooked
- Cook on the flipped side for about 1 minute then flip back on the lightly cooked side and allow to continue to cook until the roti inflates
- Sometime, you can reduce your heat to low, then slide the roti over the open flame to help accelerate the inflation process
- Once roti swells into a round ball remove from the heat and wrap roti in a dish towel to keep warm and soft
- Repeat steps 10 to 15 until all of the rotis have been cooked
- Cut into halves and serve warm
2. Ensure that your roti is not sticky when you add it to the tawa or skillet. Dust with a little bit of flour just to be sure
3. Extra rotis can be placed in the refrigerator. Wrap with a damn paper towel when reheating in the microwave.