Trinidad Sada Roti (recipe)

3rd World Bread Day hosted by 1x umruehren bitte aka kochtopfHoorah for World Bread Day! It’s been 2 years since I last participated and I was extremely not to miss the deadline this time around. Hosted each year by kochtopf World Bread Day aims to highlight bakers and bread recipes from around the world.

Around this time of year the food blogosphere proliferates with temperate climate fall recipes. Pumpkin bread recipes especially abound and, for a moment or two, I was tempted to give one or two of them a try. That was until a hankering for curry created a simultaneous craving for sada roti, and voila! I could kill two birds with one stone! :D

So, what is Sada Roti? Well all Trini readers out there already know the answer this question however, for those who are not aware, the following definition from Wikipedia should do the job.

From Wikipedia:

Sada Roti: This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato choka, baigan choka (eggplant), and other vegetable dishes.

From start to finish this is a pretty straightforward recipe. The main things to monitor is the texture of the dough. You want it silky, smooth and elastic. You also want to make sure that the tawah is at a good steady heat. I really wanted to try the “sakay” step that Chennette used in her excellent roti flickr set, but alas it does not appear to work with electric stoves… Still everything tasted great, and I did’nt experience any of the raw dough spots that the ‘sakay’ is supposed to eliminate. Still i wouldn’t have minded seeing the balloon effect :lol:

Later that day J and I enjoyed my endeavour with some insanely delicious curries from my latest obsession, Tandoori Hut in Shoppes of Maraval. More on them soon! :)




Sada Roti

INGREDIENTS:

4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 – 1 3/4 cups water
1/2 teaspoon vegetable oil

METHOD:

1. Mix dry ingredients together in a bowl.
2. Add water gradually, mixing until soft and pliable into a smooth dough.
3. Knead well and place into a greased bowl.
4. Pour oil into the palms of your hand and rub over dough



5. Cover with damp cloth and leave for 30 minutes



6. Divide dough into four pieces and shape into round balls.
7. Rest for another 30 minutes



8. Roll each ball of dough on a floured board into a flat round shape, ½ inch thick.
9. Heat tawa over medium flame until moderately hot




10. Place one roti on tawa until it rises, bubbles appear and underside is lightly browned with flecks.
11. Turn to other side and cook.
12. Cut into quarters

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Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"

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  • http://chennette.net Chennette

    I’ve done the sakaying with an electric burner – there’s more of a risk that dough will stick to the burner, so you have to move faster, or somehow, hold the roti just above the burner. To get it to swell, however, no kind of burner is necessary if you’re desperate :-D my aunt showed my how she did it – pop the sada roti straight from the tawah into the microwave for about 15 seconds, it should swell up just fine.
    Swelling isn’t entirely necessary for cooking (unless the roti is very thick),but helpful if you want to be able to make sandwiches.

  • http://chennette.net Chennette

    I’ve done the sakaying with an electric burner – there’s more of a risk that dough will stick to the burner, so you have to move faster, or somehow, hold the roti just above the burner. To get it to swell, however, no kind of burner is necessary if you’re desperate :-D my aunt showed my how she did it – pop the sada roti straight from the tawah into the microwave for about 15 seconds, it should swell up just fine.
    Swelling isn’t entirely necessary for cooking (unless the roti is very thick),but helpful if you want to be able to make sandwiches.

  • http://www.TriniGourmet.com Sarina

    Chennette – OMG! I am sooo trying that microwave tip cos you see my mother and she burners… that is one ting i not risking! lol ! :D

  • http://www.TriniGourmet.com Sarina

    Chennette – OMG! I am sooo trying that microwave tip cos you see my mother and she burners… that is one ting i not risking! lol ! :D

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    What beautiful rotis! A wonderful speciality!

    Cheers and happy WBD,

    Rosa

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    What beautiful rotis! A wonderful speciality!

    Cheers and happy WBD,

    Rosa

  • sebastian

    cool

    so they make it thick like this? almost like a middle eastern bread, well, a lot like it actually.

    cool

  • sebastian

    cool

    so they make it thick like this? almost like a middle eastern bread, well, a lot like it actually.

    cool

  • Gary Eckstein

    Excellent series of recipes. I thought I was the only Trinie around who kept somewhat kosher! Would like to know the different names for breads – sometimes I see Roti, other times Naan or something else. Is the difference ingredients or cooking technique?

  • Gary Eckstein

    Excellent series of recipes. I thought I was the only Trinie around who kept somewhat kosher! Would like to know the different names for breads – sometimes I see Roti, other times Naan or something else. Is the difference ingredients or cooking technique?

  • http://www.TriniGourmet.com Sarina

    Rosa – Thanks :)

    Sebastian – yes! :)

    Gary – hey welcome :) Are you based locally? :)
    Well roti is really supposed to mean just ‘bread’, however in Trinidad as you know, roti has become something onto itself :) From what I have read the difference between naan and what we call roti here, is that the dough of naan is leavened with yeast, whereas our rotis aren’t. Hopefully this is correct info :)

  • http://www.TriniGourmet.com Sarina

    Rosa – Thanks :)

    Sebastian – yes! :)

    Gary – hey welcome :) Are you based locally? :)
    Well roti is really supposed to mean just ‘bread’, however in Trinidad as you know, roti has become something onto itself :) From what I have read the difference between naan and what we call roti here, is that the dough of naan is leavened with yeast, whereas our rotis aren’t. Hopefully this is correct info :)

  • http://kochtopf.twoday.net zorra

    Looks so yummie, when I can come over for breakfast? ;-)

    Thx for your participation in WBD’08.

  • http://kochtopf.twoday.net zorra

    Looks so yummie, when I can come over for breakfast? ;-)

    Thx for your participation in WBD’08.

  • http://tumyumtreats.blogspot.com/ sunshinemom

    We do not make rotis this way but yours look so soft inside and crisp outside! They are inspiring:)

  • http://tumyumtreats.blogspot.com/ sunshinemom

    We do not make rotis this way but yours look so soft inside and crisp outside! They are inspiring:)

  • Sebastian

    this is agreat recipe i have just made some with feroce d avocat (an avocado, seafood, shallot, garlic, green onion, lime juice, vinegar, tapioca meal and hot pepper paste)

    and a few days ago i made it with a pot of dal

    what is the trick to getting the most bubbles?

    i knead well and then i always rest the dough for at least an hour or more

    mine look like htis

    www.trinigourmet.com/wp-content/uploads/sadaroti/5.jpg

    but in the first pic, they have so many bubbles.. how do you do that?

    www.trinigourmet.com/wp-content/uploads/sadaroti/sadaroti.jpg

  • Sebastian

    this is agreat recipe i have just made some with feroce d avocat (an avocado, seafood, shallot, garlic, green onion, lime juice, vinegar, tapioca meal and hot pepper paste)

    and a few days ago i made it with a pot of dal

    what is the trick to getting the most bubbles?

    i knead well and then i always rest the dough for at least an hour or more

    mine look like htis

    www.trinigourmet.com/wp-content/uploads/sadaroti/5.jpg

    but in the first pic, they have so many bubbles.. how do you do that?

    www.trinigourmet.com/wp-content/uploads/sadaroti/sadaroti.jpg

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  • Tammy

    This sada roti was so good… I just fixed it tonight for the first time with tomato choka, and I felt like I was back home in T&T again!
    Thanks so much!

  • Tammy

    This sada roti was so good… I just fixed it tonight for the first time with tomato choka, and I felt like I was back home in T&T again!
    Thanks so much!

  • http://www.simplytrinicooking.com Felix Padilla

    Hi Sarina I was rummaging online when I saw this. I thought it looked familiar.

    www.caribbeanrecipes.info/2009/07/trinidad-tobago-sada-roti/

    I really think it is shameful this time because they took out your watermark too.

    Felix
    .-= Felix Padilla´s last blog ..Music Monday: Voces Jovenes – La Historia De San Jose =-.

    • http://www.TriniGourmet.com Sarina

      Thanks so much for bringing this to my attention Felix! I will definitely follow up on it!

  • http://www.simplytrinicooking.com Felix Padilla

    Hi Sarina I was rummaging online when I saw this. I thought it looked familiar.

    www.caribbeanrecipes.info/2009/07/trinidad-tobago-sada-roti/

    I really think it is shameful this time because they took out your watermark too.

    Felix
    .-= Felix Padilla´s last blog ..Music Monday: Voces Jovenes – La Historia De San Jose =-.

    • http://www.TriniGourmet.com Sarina

      Thanks so much for bringing this to my attention Felix! I will definitely follow up on it!

  • http://chennette.net Chennette

    well my thanks too Felix, since I saw this I checked out the site and saw my pastelle photo. Never even an enquiry…
    .-= Chennette´s last blog ..Farewell Geocities =-.

  • http://chennette.net Chennette

    well my thanks too Felix, since I saw this I checked out the site and saw my pastelle photo. Never even an enquiry…
    .-= Chennette´s last blog ..Farewell Geocities =-.

  • http://www.TriniGourmet.com Sarina

    I knew I recognized it Chennette!! I only now sat down properly to look at the site and they have lifted ELEVEN pages of my content and have not responded to my original email. Am currently composing DMCA notices to their webhost, data center and registrar!

  • http://www.TriniGourmet.com Sarina

    I knew I recognized it Chennette!! I only now sat down properly to look at the site and they have lifted ELEVEN pages of my content and have not responded to my original email. Am currently composing DMCA notices to their webhost, data center and registrar!

  • http://chennette.net Chennette

    Now that I am goign through I see Lilandra’s macaroni pie and hops photo, doubles of mine and a couple of Cynthia’s. Didn’t check the actual recipes yet! why don’t people ask? and they running a BUSINESS too!

  • http://chennette.net Chennette

    Now that I am goign through I see Lilandra’s macaroni pie and hops photo, doubles of mine and a couple of Cynthia’s. Didn’t check the actual recipes yet! why don’t people ask? and they running a BUSINESS too!

  • http://chennette.net Chennette

    Now that I am goign through I see Lilandra’s macaroni pie and hops photo, doubles of mine and a couple of Cynthia’s. Didn’t check the actual recipes yet! why don’t people ask? and they running a BUSINESS too!

    • http://www.TriniGourmet.com Sarina

      Yup once there is income to be derived it’s just even more disgusting. Contacted AdSense as well. Good on you on recognizing the other photos, I knew they had to be stolen as well. Alert Cynthia, I was wondering who the other island’s recipes may be from… How hard is it to take a photo??!!! Drop them a line… and they are on Twitter too.. haven’t acknowledged me at all!

  • http://chennette.net Chennette

    Now that I am goign through I see Lilandra’s macaroni pie and hops photo, doubles of mine and a couple of Cynthia’s. Didn’t check the actual recipes yet! why don’t people ask? and they running a BUSINESS too!

    • http://www.TriniGourmet.com Sarina

      Yup once there is income to be derived it’s just even more disgusting. Contacted AdSense as well. Good on you on recognizing the other photos, I knew they had to be stolen as well. Alert Cynthia, I was wondering who the other island’s recipes may be from… How hard is it to take a photo??!!! Drop them a line… and they are on Twitter too.. haven’t acknowledged me at all!

  • Dave Ramnath

    Hi Sarina,
    Thank you for the recipie, ah was so feelin for roti today, checked out my “Naps” cookbook, went on line and found this.
    I like adding oil to the roti as the climate is not as that of T&T…..cheers

  • Dave Ramnath

    Hi Sarina,
    Thank you for the recipie, ah was so feelin for roti today, checked out my “Naps” cookbook, went on line and found this.
    I like adding oil to the roti as the climate is not as that of T&T…..cheers

  • Dave Ramnath

    Hi Sarina,
    Thank you for the recipie, ah was so feelin for roti today, checked out my “Naps” cookbook, went on line and found this.
    I like adding oil to the roti as the climate is not as that of T&T…..cheers

  • http://www.TriniGourmet.com Sarina

    Dave – So glad to be able to help you out :) Thanks for passing by! :)

  • http://www.TriniGourmet.com Sarina

    Dave – So glad to be able to help you out :) Thanks for passing by! :)

  • michele

    How can I make this without a tawa? Or where can I get a tawa in New York?

  • michele

    How can I make this without a tawa? Or where can I get a tawa in New York?

  • michele

    How can I make this without a tawa? Or where can I get a tawa in New York?

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  • ric

    Sada can be made without the use of any oil or fat and the sakay can be done successfully on any type of stove. Have no fear
    Roti can be cooked on a flattop electric griddle or in a pan but without the high temp of a gas or electric burner under you won’t be able to saykay

  • ric

    Sada can be made without the use of any oil or fat and the sakay can be done successfully on any type of stove. Have no fear
    Roti can be cooked on a flattop electric griddle or in a pan but without the high temp of a gas or electric burner under you won’t be able to saykay

  • ric

    Sada can be made without the use of any oil or fat and the sakay can be done successfully on any type of stove. Have no fear
    Roti can be cooked on a flattop electric griddle or in a pan but without the high temp of a gas or electric burner under you won’t be able to saykay

  • LaDonna

    i tried this yesterday and it was besssssssssss tnx!!!! :)

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