Make Trinbagonian Roast Bakes

Roast bake

Cynthia Nelson

Ratings (60)
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Dough resting: 30 mins
  • Yield: 4 to 5 servings
Nutritional Guidelines (per serving)
113 Calories
5g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 5 servings
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.

Ingredients

  • 4 cups flour (all-purpose)
  • 4 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar (white granulated)
  • Pinch cinnamon (ground)
  • 1 tablespoon butter (unsalted)
  • Lukewarm water

Steps to Make It

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

  2. Rub butter into flour mixture.

  3. Add enough water to make a soft dough. When dough comes together, knead for 2 to 3 minutes. Rub oil over dough and let rest, covered, at least 30 minutes.

  4. Heat oven to 350 F.

  5. 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 a parchment-lined baking sheet with adequate space between each disk.

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

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