Caribbean🍞 Bread & bakery

Trinidad Sada Roti

Name: Trinidad Sada Roti
Total time: 1 h 30 min
Cuisine: Caribbean
Ingredients: 4 cups all-purpose flour; 4 tsp baking powder; ~2 cups lukewarm water

⏱ 90 min

Trinidad's iconic leavened flatbread made with the simplest ingredients. After thorough kneading and resting, the dough is rolled flat and cooked on a hot griddle where it puffs up into a soft, pliable bread perfect for wrapping around various fillings.

Adapted from a video by CookingWithRia

You Can Make This Two Ingredient Roti! #SadaRoti

Watch on YouTube

Ingredients

all-purpose flour4 cups
baking powder4 tsp
lukewarm waterfor kneading, adjust amount as needed to form a non-sticky dough~2 cupsest.

Steps

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1
Combine sifted flour with baking powder (no salt). Gradually add lukewarm water while kneading in sections, working the dry flour together by pinching and folding motions.
2
Continue kneading vigorously, folding the dough toward the center and pushing it away repeatedly. Regularly clean the sides of the bowl and sprinkle dry flour as needed to prevent excessive stickiness.
3
Use the knuckle press method: push down vigorously with your knuckles and knead the dough intensely. Continue for about 4 minutes until the dough is fully developed. Total kneading time should be around 8 minutes.
4
Place the kneaded dough in a bowl and let it rest (called 'soak' in Trinidad) for about 1 hour.
5
Divide the dough into portions (approximately 12.5 oz per roti, adjusted for your griddle size). Roll each portion into a ball (called a 'loyah'), pinching the edges to seal.
6
Dust the dough ball lightly with dry flour, then roll it out flat with a rolling pin into a thin disc. Dust with more flour as needed to prevent sticking.
7
Heat a tawa (griddle) over high heat, making sure it is dry. Place the rolled roti on the hot griddle.
8
Cook until small bubbles appear on the surface, then flip. Don't let too many large bubbles form. Cook for a few more seconds and flip again.
9
Spin the roti on the griddle to ensure even cooking and maximize the chance of it puffing up. If the roti sticks to the griddle, it is not ready to flip.
10
Use the 'sakay' technique: move the griddle away from the flame and place the roti directly over the flame to help it puff up. This traditional method gives the roti a golden-brown color.
11
Cut the cooked roti into quarters and immediately place it in a cloth-covered bowl to keep it soft and pliable. This makes it easy to open and fill with your choice of accompaniments.

Trinidad Sada Roti

Ingredients

Steps

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