Roti, Roti… Sada Roti

Sada Roti

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.

In a large mixing bowl, add 4 coups of flour, 3 tsp baking powder and 1 tsp salt.  Mix together, then form a well in the center of the ingredients.  Add 1 1/4 cups of water.  Mix together to form a soft dough. Cover with a damp paper towel and let sit for 1/2 hour.

In a large mixing bowl, add 4 cups of flour, 3 tsp baking powder and 1 tsp salt.
Mix together, then form a well in the center of the ingredients.
Add 1 3/4 cups of water.
Mix together to form a soft dough.
Cover with a damp paper towel and let sit for 1/2 hour.

After dough sits for about 1/2 hour, separate into 8 equal pieces. Knead each piece into a smooth round dough ball.  Cover with a damp paper towel and let sit for an additional 1/2 hour.

1. After dough sits for about 1/2 hour: 2. separate into 8 equal pieces. 3.Knead each piece into a smooth round dough ball.
4.Cover with a damp paper towel and let sit for an additional 1/2 hour.

Roll each dough ball into a small round disk. I made mine, just about the size of my palm.  Since I was cooking these outside on the grill, I rolled them all out and placed them on a bread board.  Note: if you are going to do this, be sure to put pieces of parchment paper between each layer. Mine were completely stuck together when I was ready to cook them.

Roll each dough ball into a small round disk. I made mine, just about the size of my palm.
Since I was cooking these outside on the grill, I rolled them all out and placed them on a bread board.
Note: if you are going to do this, be sure to put pieces of parchment paper between each layer. My rotis were completely stuck together when I was ready to cook them.

Place a cast iron skillet on medium heat. I placed mine on the burner side of my grill. When the skillet is warm, place a rolled out roti onto the skillet. When small air pockets form on the roti, flip over to the other side.  When large air pockets form, remove roti from skillet and put directly onto the flame.  Roti will rise into a round ball.  Once roti forms a ball remove and place in a dish towel (to keep warm). Continue steps until you've cooked all of the rotis.

Place a cast iron skillet on medium heat. I placed mine on the burner side of my grill.
When the skillet is warm, place a rolled out roti onto the skillet.
Cook until small air pockets form on the roti, then flip over to the other side.
When large air pockets form, remove roti from skillet and put directly onto the flame.
Roti will swell into a round ball.
Once roti forms a ball remove and place in a dish towel (to keep warm).
Continue steps until you’ve cooked all of the rotis.

You can see the grill lines in my rotis. They were so delicious.

You can see the grill lines in my rotis. They were so delicious.


Sada Roti (Makes 8)


Ingredients:

4 cups of all purpose flour
3 tsp baking powder
1 tsp salt
1 3/4 cups of

Directions:
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.

Happy Cooking!

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