When I was growing up in Guyana, my mom made sada roti often. Sometimes she stuffed the roti with sugar and made sugar rotis. These were so delicious, especially when the melted sugar ran down your hands. Sada Roti is quick and easy and doesn’t require some of the steps, patience or skills of paratha roti. Sada roti is very similar to the roti my Bengali cousin (in-law) makes when she has us over for dinner. Her’s is a bit thinner and made with some type of whole wheat flour, but it is equally delicious. You can follow the video for making paratha roti (see recipe list for the paratha roti post), to see the first steps to make this dough.
Sada Roti (Makes 8)
4 cups of all purpose flour
3 tsp baking powder
1 tsp salt
1 3/4 cups of
Combine flour, baking powder and salt in a large mixing bowl. Mix ingredients together. Then form a well in the center of the ingredients. Add water and mix together to form a soft dough. Let sit covered for at least 30 minutes. Then separate into 8 equal pieces and knead into smooth balls. Let sit for another 30 minutes. Then roll into flat disks about 8 inches in diameter and about 1/4 inch thick. Warm a cast iron skillet on medium heat. Add a rolled out roti disk and cook until small air pockets appear. Then flip to the other side. Cook until large air pockets appear. Then remove from the skillet and lace directly onto the open flame. Cook until roti swells into a round ball. Remove from heat and place in a dish towel to keep warm. Continue steps for cooking until all the rotis are cooked.
Tips and Ramblings:
1. You can choose to leave your roti on the cast iron skillet until it swells into a ball. That’s how my mom makes it and it’s just as delicious.
2. The longer you let the dough sit, the softer the roti will be.
3. Extra rotis can be placed in the refrigerator. Cover with a paper towel when reheating in the microwave.