Make Trinbagonian Roast Bakes

A plate of Trinbagonian roast bakes

The Spruce Eats / Christine Ma

Prep: 10 mins
Cook: 25 mins
Rest: 30 mins
Total: 65 mins
Servings: 4 to 5 servings
Yield: 4 to 5 bakes
Nutrition Facts (per serving)
113 Calories
5g Fat
16g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 113
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 721mg 31%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 5%
Protein 2g
Calcium 282mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roast bakes is how Trinbagonians refer to bakes (dough) that are actually baked in the oven. The dough is very much the same as that of fried bakes, the only thing is that these are cooked in the oven.

When in Trinidad and Tobago and you ask for bakes, it is likely that they will ask you if you want bake bake, roast bake, or fried bake. Do not be confused, bake refers to bakes cooked in an oven.

"This easy, no-yeast bread would be perfect alongside a rich stew or any hearty, sauce-based dish. Since this is made like a quick bread, you can easily whip this up to have fresh bread in no time. I also loved that these were made in the oven vs. the more traditional fried version." —Tracy Wilk

Roast Baked
A Note From Our Recipe Tester


  • 4 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • Pinch ground cinnamon
  • 1 tablespoon unsalted butter
  • 3/4 to 1 cup lukewarm water
  • Vegetable oil, for the dough

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make Trinbagonian roast bakes

    The Spruce Eats / Christine Ma

  2. Add flour, baking powder, sugar, salt, and cinnamon to a large bowl and mix thoroughly.

    A bowl of mixed dry ingredients

    The Spruce Eats / Christine Ma

  3. Rub the butter into the flour mixture.

    A bowl of dry ingredients with butter rubbed in

    The Spruce Eats / Christine Ma

  4. Add enough water, a few tablespoons at a time, to make a soft dough.

    A bowl of soft dough

    The Spruce Eats / Christine Ma

  5. When the dough comes together, knead for 2 to 3 minutes in the bowl.

    A bowl with a ball of dough

    The Spruce Eats / Christine Ma

  6. Rub oil over the dough and let rest, covered, at least 30 minutes. Heat oven to 350 F. Line a baking sheet with parchment.

    A bowl with a greased ball of dough

    The Spruce Eats / Christine Ma

  7. Knead rested dough for 1 minute and divide into 4 to 5 equal pieces. Form the dough into balls and roll into 3 1/2 inch circles. Transfer to the prepared baking sheet with adequate space between each disc.

    A baking sheet with four flat round pieces of dough

    The Spruce Eats / Christine Ma

  8. Bake for 25 minutes or until the top is lightly browned and the bottom, when rapped, sounds hollow.

    A baking sheet with four Trinbagonion roast bakes

    The Spruce Eats / Christine Ma

  9. Cool on a wire rack, slice in half and serve as you please.

    A cooling rack with four Trinbagonian roast bakes

    The Spruce Eats / Christine Ma

Recipe Variation

This recipe makes 4 to 5 large bakes. You can easily divide the dough into more pieces for smaller or thinner bakes. Keep in mind that the baking time could be shorter.