News Americas, NEW YORK, NY, Fri. Sept. 20, 2019: In the repertoire of Caribbean rotis, the sada roti or the Caribbean flat bread also has a spot. It’s pretty easy to make and is mostly popular in the Indo-Caribbean communities in Guyana and Trinidad and Tobago. Here’s how to make it.
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon vegetable, canola oil or ghee
2 tablespoon butter
1 1/4 cups lukewarm water (approximately)
In a large bowl, add the dry ingredients – flour, baking powder and salt and mix together.
Add the oil or ghee and mix into the dry mixture.
Add just enough water to knead and make a dough. Once the dough comes together, knead it for 2 to 3 minutes until it becomes a soft, pliable dough.
Rub the top of the dough with a little oil, cover and let rest for 30 minutes.
Heat a cast iron griddle or pan or a tawah (an Indian-style of cast iron pan) over medium heat.
Cut the dough into 4 equal pieces. Cover the rest of the dough as you work with one piece at a time.
Lightly flour your work surface and rolling pin.
Form one piece of the dough into a ball, then flatten it into a disk. Roll into a 5-inch circle of about 1/4-inch thickness.
Transfer the rolled dough to the heated griddle or pan and lower the heat to medium-low. Let cook on one side until the roti puffs up.
Flip the roti and cook the other side for 1 or two minutes.
Add to a microwave for a minute so it becomes swollen.
Remove roti, butter on both sides and wrap loosely in a kitchen towel to lock in the heat.
Repeat until all the rotis are made.
Serve with your choice of stews or curries. This flatbread can also be made into a pita.