Comments on: Make room for Sada Roti, Pita Bread.

By: Dawn

Dawn — Wed, 16 May 2012 13:44:24 +0000

Hi chis i tried ur method for swelling in the microwave and it worked thanks.

By: ann

ann — Sat, 05 May 2012 17:40:47 +0000

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.

By: Afeisha

Afeisha — Fri, 24 Feb 2012 15:39:07 +0000

Great job.. Must try. And yes to those asking, roti not sada does require butter or oil

By: Grace

Grace — Fri, 03 Feb 2012 00:20:35 +0000

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!!

By: Aneesa

Aneesa — Sat, 20 Aug 2011 02:11:19 +0000

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.

By: Londonlime

Londonlime — Mon, 15 Aug 2011 17:13:25 +0000

beautifully illustrated! just passing this onto my bro to make with choka.

By: Karisha

Karisha — Wed, 20 Jul 2011 22:45:59 +0000

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.

By: karisha

karisha — Wed, 20 Jul 2011 22:35:19 +0000

Hi Marissa: Use the double acting baking powder. 1 teaspoon to 1 cup flour. Also, do not use cold water. Use tepid water

By: Doonwati

Doonwati — Thu, 30 Jun 2011 05:23:11 +0000

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.

By: Marissa

Marissa — Sun, 24 Apr 2011 14:21:49 +0000

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.

By: WIQueen

WIQueen — Tue, 22 Mar 2011 20:13:02 +0000

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.

By: Marissa

Marissa — Wed, 26 Jan 2011 12:37:09 +0000

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!

By: Eileen

Eileen — Sun, 23 Jan 2011 08:24:50 +0000

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?

By: jumbieg

jumbieg — Tue, 28 Sep 2010 02:10:41 +0000

Lovely to have you visiting here. Don't hesitate in contacting me should you need help with anything.

By: jumbieg

jumbieg — Tue, 28 Sep 2010 02:09:53 +0000

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

By: jumbieg

jumbieg — Tue, 28 Sep 2010 02:09:01 +0000

thanks.. your comment is appreciated.

By: jumbieg

jumbieg — Tue, 28 Sep 2010 02:08:42 +0000

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.

By: Liisa

Liisa — Sun, 26 Sep 2010 00:43:43 +0000

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!

By: Gilda

Gilda — Mon, 23 Aug 2010 11:08:49 +0000

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.

By: philis

philis — Sat, 07 Aug 2010 02:20:59 +0000

Hi Chris, you make cooking seem like a breeze, I always anxiously await your next recipe. Keep up the good work.

By: sheena

sheena — Mon, 02 Aug 2010 18:05:38 +0000

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???

By: Adella

Adella — Sat, 26 Jun 2010 11:52:10 +0000

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.

By: jumbieg

jumbieg — Sun, 18 Apr 2010 00:09:41 +0000

Monica, thanks for your kind comments and support. it's appreciated.

By: jumbieg

jumbieg — Sun, 18 Apr 2010 00:09:15 +0000

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

By: jumbieg

jumbieg — Sun, 18 Apr 2010 00:08:18 +0000

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