|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
|*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.|
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
Gather the ingredients.
Add flour, baking powder, sugar, salt, and cinnamon to a large bowl and mix thoroughly.
Rub the butter into the flour mixture.
Add enough water, a few tablespoons at a time, to make a soft dough.
When the dough comes together, knead for 2 to 3 minutes in the bowl.
Rub oil over the dough and let rest, covered, at least 30 minutes. Heat oven to 350 F. Line a baking sheet with parchment.
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.
Bake for 25 minutes or until the top is lightly browned and the bottom, when rapped, sounds hollow.
Cool on a wire rack, slice in half and serve as you please.
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.