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    "Home" » Baking

    Sada Roti

    Published: Jun 20, 2013 · Modified: Mar 24, 2023 by Althea Brown · This post may contain affiliate links · 14 Comments

    Jump to Recipe Print Recipe

    Sada roti, is a simple flat bread. This four ingredients dough comes together quickly. Swells up like a dream and pairs really well with curries and stews.

    I've been making sada roti since I was about 11. It is one of the first rotis my mom taught me how to make. When I used to eat gluten 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.

    Jump to:
    • Sada Roti Step by Step Tutorial:
    • Making the sada roti dough
    • The Printable Sada Roti Recipe
    • Printable Recipe Card
    • Try these dishes with your sada roti:

    Sada Roti Step by Step Tutorial:

    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 oil roti. 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. On day 5 my husband had one with butter for breakfast and it was as soft as when freshly made.

    The Printable Sada Roti Recipe

    Printable Recipe Card

    Sada Roti

    Althea Brown
    A simple flat bread made with All Purpose flour, salt and baking powder.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 15 mins
    Cook Time 20 mins
    Total Time 1 hr 35 mins
    Course Flat Bread
    Cuisine Guyanese, Trinidadian
    Servings 8 Rotis

    Ingredients
      

    • 4 cups of all purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon salt
    • 1 ¾ cups of water

    Instructions
     

    • 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

    Notes

    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. 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.
    Tried this recipe?Let us know how it was!

    Try these dishes with your sada roti:

    Fried baigan

    Sautéed Salmon 

    « Baigan Choka or Roasted Eggplant
    Sweet Vermicelli Cake »

    Reader Interactions

    Comments

    1. Lee says

      June 05, 2020 at 5:02 pm

      Microwave it for 30 seconds will inflate the roti.

      Reply
      • Radha says

        August 28, 2020 at 6:18 pm

        Thanks so much for sada roti recipt i now try it for the first time my roti swell thanks

        Reply
    2. Anita Khan says

      January 06, 2021 at 3:20 am

      Perfect instructions. The roti swell and my family thinks I am a hero. Thank you.

      Reply
      • Althea Brown says

        January 06, 2021 at 8:23 am

        You are a hero. Claim it. 👏🏾👏🏾

        Reply
    3. Anita Khan says

      January 06, 2021 at 3:21 am

      5 stars
      Easy to follow. Pereverything. time.

      Reply
      • Anita Khan says

        January 06, 2021 at 3:22 am

        5 stars
        PERFECT EVERY TIME

        Reply
        • Althea Brown says

          January 06, 2021 at 8:24 am

          Thank you

          Reply
      • Althea Brown says

        January 06, 2021 at 8:24 am

        Thank you so much.

        Reply
    4. Nella says

      October 16, 2021 at 5:22 pm

      5 stars
      10 outta 10!
      Thank you Althea for this amazing recipe!

      Reply
    5. Paul says

      December 17, 2022 at 9:12 pm

      Is it supposed to swell up like that?. Dont remember it swelling like that. This looks more Trini. Dont know, never really seen sada roti swell up really big.
      Guyanese sada roti is a big thick thing...it dont look like naan like the Trini, ones. This is how I realized sada roti is the equivalent to naan after seeing the ones Trini version.

      Dont know if you know or remember but, in Guyana people used to call it cartwheel, its substantial for people who work in the fields all day, or running after a herd of cows.

      Reply
    6. Pam says

      January 09, 2023 at 5:34 pm

      I love sada roti with fried ochro and shrimp , open it like a pocket and fill with ochro ,😋. With a nice cup a tea my kind of breakfast

      Reply

    Trackbacks

    1. Instant Pot Baigan (Eggplant) Choka - Metemgee says:
      February 4, 2021 at 1:54 am

      […] mom and everyone else in my household had their Baigan Choka with real deal paratha (oil) roti that my mom made. We also pair baigan choka with sada roti. Comfort food heaven. I featured my mom […]

      Reply
    2. Bora & Sweet Potatoes - Metemgee says:
      September 18, 2021 at 7:59 am

      […] Sada Roti […]

      Reply
    3. 2pretense says:
      January 12, 2022 at 3:30 pm

      2isthmus

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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