Categorized | Bits and Bites, Vegetarian
Make room for Sada Roti, Pita Bread.
Posted on 07 December 2009
My early years in Canada saw me falling in love with pita, as it was the closest thing to sada roti that I could get. Hamilton in those days had 1 or 2 Caribbean restaurants, but none of them served any type of roti. The same can be said today, except the two that I know that does have roti now, absolutely sucks! In many homes in Trinidad and Tobago Sada roti is consumed as cereal or toast and eggs would be in North America at breakfast time.
It’s a common misconception that Sada roti is difficult to make and people avoid trying. Today I’m here to prove that making roti is very simple and only takes about 30 minutes. You can even cheat and use a food processor to prepare the dough 
You’ll Need..
2 1/2 cups flour
1 tablespoon baking powder
dash of salt (optional)
1 1/2 cups water (see note below)
Note: This recipe is courtesy of my mom and she mentions that for some reason the flour we get in North America seems to need more water than the flour that’s available in the Caribbean when kneading. If you’re following the recipe and you’re based in the Caribbean, please take note to use a bit less water. I was also told that the cooked roti also remains much softer in the Caribbean than in North America.
In a fairly large bowl combine the flour and baking powder, then start adding the water as you knead the dough. Remember to dust your hand with some four to help prevent the dough from sticking to your fingers. The goal is to create a large smooth dough ball. I didn’t add any salt, but I’m sure some recipes will call for salt. That is entirely up to you. Keep dusting your hand with flour as you work the dough. If you’re using a food processor, simply add all the ingredients and combine. Tip add 3/4 the water to start and add more if necessary so you won’t end up with a soggy dough.
It may take about 5 minutes to knead the dough, after which cover the bowl and allow the dough to “soak” (rest) for about 15 minutes, as my mom would say.
The next step is to divide the dough ball into 3 smaller (but even) balls, as the big one would be too big for the roti we’re making. These would be perfect for the size of roti we have planned.
The traditional way to cook roti is by using a tawa (see pic below), but if you don’t have one, no worries. You can achieve the same result using a big non-stick frying pan. Heat the tawa or pan on medium to high heat. If this is the first time you’re making roti or working with dough, I’d recommend that you get the first roti ready first before heating the tawa. This way if you run into any problems rolling out the dough, the tawa will not over heat.
Dust a clean surface on your counter top (must be dry), get one of the smaller dough balls then flatten a bit and work the dough with your fingers (as I’m sure you’ve seen pizza makers do) . Continue dusting with four to avoid sticking and start rolling with a rolling pin. Flip over, dust with flour and roll again. We’re trying to get a well rounded (don’t worry about shape at this point.. you’ll perfect it soon enough) roti shape. The diameter will be between 10-12 inches and about 1/4 inch thick (or less)
Gently pick it up using both hands and place t to cook on the heated tawa or pan. Allow it to cook a couple minutes on each side, by flipping it as it cooks (you may need to use a spatula to help flip it as it will be hot). You’ll notice 3 things as it cooks.. it will increase in thickness, it will start getting a bit brown and it will start developing air pockets. This will lead you to the final step. Swelling the roti.
There are 2 ways to swell the roti which I’ll share with you below. The traditional way and the easy way
The traditional way I’ve seen my mom “swell” the roti, is by shifting the tawa away from the burner so half the tawa is directly over the flame, then in a circular motion move the roti over the direct flame. So half the roti will be on the tawa itself and half will be moved over the flame. You’ll notice that the roti will create a huge air pocket. This is what we mean when we say “swell” the roti. There’s a more traditional term used for this process, but I don’t recall what it is at the moment. If while using this method and you notice that only a part of the roti swells, press gently on the roti and the air pocket will move throughout the entire thing. Be very careful not to burst any holes, as steam will escape and you risk getting burned.
Note: If you do decide to use the traditional way to “swell” the roti do remember to use an oven mitt to prevent burning your hands and fingers.
The EASY and fool-proof way to swell the roti. After you’ve cooked it on both sides for a couple minutes and it starts to go brown… little air pockets or bubbles will start forming. Remove it off the tawa or frying pan and place it in your microwave (use a tea towel / paper towel or it will sweat on the direct surface), set the microwave on high and cook for about 30 seconds. You’ll be amazed at how fast and perfect it will swell.
Let’s go through the steps again..
Knead flour > allow to rest for 15 minutes > make into 3 smaller dough balls > flatten and cook on tawa for a couple minutes on each side > then swell > enjoy! I told you it was simple!
You’re probably wondering why the big deal about “swelling” the roti. This is so that it becomes lighter and makes a great pocket for stuffing. Using a sharp knife, cut the roti into 4 pieces as you would slice a pizza and stuff as you would a pita sandwich or enjoy slices with your favourite “talkarie”.
TIP: Wrap in a towel or paper towel to store after cooking. The idea is to keep it sealed from direct air or it will go hard and crusty. You can store in the fridge in a zipper bag (wrapped in paper towels) for a couple days and reheat in the microwave. I’ve never tried freezing this type of roti, though I’ve frozen other type with great success.
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30 Responses to “Make room for Sada Roti, Pita Bread.”
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sada sounds easy, but do I grease the tawa with oil?
I've never had to, but if you find that your roti is sticking, you may have too a little. The key is to find the right temp.. not low and not too high (not sure if that helps)
Thanks for the tip about using the microwave. I’m still practicing getting this right. Also, thanks for your warm greetings.
The microwave trick is the way i learned, since we had an electric stove and it didn't work well without an open flame.
happy cooking
Hi… I use an electric stove and it works perfect, I use the circular ring which comes with a wok which fits perfectly around the big burner of the stove and then place the tahwah on it.
Chris is this the same recipe for making the ordinary roti? I thought some fat of some sort had to be included.
This is as ordinary as it gets, when it comes to roti 9I'm just learning as well). No fat is included in this one.
Cheers
Hi Chris,
I am new carribean pot and I really enjoy your recipes. It so refreshing to have you as a guide to many old and new creations.
Thanks
Monica, thanks for your kind comments and support. it's appreciated.
HI Chris, Im from the virgin islands(tortola) and I love roti and i also reside in Boston………How can u make the roti skin as an easy recipe???
I assume you mean dhalpourie (one with the filling)? I'm trying to get my mom to help me with that recipe.. stay tuned and I'll have something for you.
Hi Chris, you make cooking seem like a breeze, I always anxiously await your next recipe. Keep up the good work.
thanks.. your comment is appreciated.
Hello Chris:
Thanks so much for sharing this recipe. I like the fact that it does not require oil the way most other roti recipes do, and it seems very simple to make. I'll definitely give it a try.
yes, the oil can be a turnoff with most roti, since it adds a very unhealthy aspect to it. But they're so tasty
Thx for stopping by and commenting
My neighbors are Trini's and my son is always over there eating. He loves it! So, hopefully, I can reproduce some of these recipes at least. My husband is also from St. Lucia, so he is looking forward to it as well. I'm from Finland so I have a little bit more trepidation than they do…but I'm gonna try!
Lovely to have you visiting here. Don't hesitate in contacting me should you need help with anything.
I made this roti to go with your ultimate curry chicken. The chicken was delicious , but the roti did not turn out well at all. I swelled it in the microwave and only a little corner of it puffed up, not at all like your pictures. The rotis were also a little bit too chewy. Any idea what I did wrong?
Had to comment. I've always been daunted to make sada roti even though I've seen my mom do it a gazillion times, and my MIL also showed me how to. But I'm a recipe person, I like measurements and steps, unlike those older pros who "know just how much & how to" without a measurement or a glance at the clock. This recipe was so easy to follow, much easier than the one in my trusty Naps Cookbook! My roti came out PERFECT for the first time ever. I'm in Orlando, and needed only 1cup water. Have no tawa, no rolling pin; used a frying pan and a bottle of olives, and the microwave method. Thank you. My husband is going to be a happy man!
From Barbados: For the Ground Provisions alternative name…I know it as Stew Food as well. Anytime we heard Stew Food for after-school lunch, it meant steamed or boiled provisions usually with a butter-gravy or salt fish stew/ gravy and ALWAYS includes dumplings!! (not the soup kind, the softer, bigger and fluffier kind.
Question: Is there any difference between normal baking powder and double acting baking powder when making the sada roti? All the baking powder available in the US seems to be the double-acting type and my mother (in Trinidad) says it means I should use half of the baking powder the recipe calls for.
Hi Marissa: Use the double acting baking powder. 1 teaspoon to 1 cup flour. Also, do not use cold water. Use tepid water
Hi Chris, I've been freezing this kind of roti for a very long time now and it freezes very well but you have to know how to reheat it else you will end up getting a rock instead of a roti. I learned to reheat it after getting a few rocks myself. When reheating it make sure that you take it out of the Microwave before it gets heated through. Remember anything that's cooking in the Microwave will continue cooking after it is out, so you got to be extremely careful in the process.
Hi Chris: Roti flour has to be mixed different from T'dad. Our air is dry. Therefore, one should use tepid (warm) water. Remember you are not making pastry,( whereby you would use cold water). About the baking powder: To every cup of flour you add 1 teaspoon of double-a- action baking powder(blue ribbon). When mixing the flour make sure it looks and feel wet. When all the flour is mixed and you are ready to knead it, then and only then you add dry flour accordingly. I use a 4inch high alluminum pot. Never have to microwave to swell. Heat should be set a few notches above medium.
beautifully illustrated! just passing this onto my bro to make with choka.
Hey Chris,
Excellent work on Sada Roti! Here in Trinidad, we have it almost every morning at breakfast instead of bread. I like the microwave tip! Tried it and OMG! No more flat roti for me. The traditional word u were looking for was “saakay” pronounced “say-k”. Take care. Keep up the good work.
Chris, thanks so much for posting this recipe.
The local term i believe is – Sa-kaying.
I'm not sure if I spelt it right, though!!
Great job.. Must try. And yes to those asking, roti not sada does require butter or oil
Lorsh why didn't i think of using the bread attachment on my mixer…. hate the hand mixing so didn't make. Happy now, it was awesome.
Hi chis i tried ur method for swelling in the microwave and it worked thanks.