|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 3g||9%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*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.|
Sada roti is a type of Indian-influenced flatbread that is found throughout the Caribbean and most often associated with Trinidad and Tobago. Also found in Jamaica, and Guyana and Surinam in South America, they are usually eaten with stews and similar preparations in which the bread helps soak up the sauce or bring juicy pieces of food to the mouth.
Of all the West Indian rotis, it is the easiest to make because it requires just three easy steps and a few common kitchen ingredients. The bread is a tasty addition to almost any meal, especially eggplant baigan or tomato choka, two popular roasted vegetable dishes. Making this rustic flatbread is very simple and takes less than an hour. Half of that time is spent allowing the dough to rest—this dough has no yeast so there is no proving involved.
Sada roti can be eaten as a quick and filling snack with butter or jam, or used for other types of dishes not related to Caribbean traditions like open-faced sandwiches, quick flatbread pizzas, or as part of a cheese and charcuterie spread for a casual gathering. Hummus with sada roti is simply wonderful. Serve the roti as an accompaniment for meat stews, soups, curries, saucy preparations, or any spread you'd like. As a simple and tasty piece of bread, the possibilities are up to your imagination.
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon granulated sugar
1 1/2 tablespoons vegetable oil, or canola oil, or ghee, divided
1 1/4 cups lukewarm water
Gather the ingredients.
In a large bowl, thoroughly mix the flour, baking powder, salt, and sugar.
Add 1 tablespoon of oil, or ghee if using, and mix it into the flour.
Add just enough water to knead and make a dough. Start with 3/4 cup of water and knead the dough, adding a little bit more water at a time if you deem it necessary. Not all flours are alike, and not all doughs need the same amounts of water. The dough needs to be soft and pliable, and you'll get that after a few minutes of kneading, between 4 and 8.
Form a ball with the dough and rub some of the remaining oil on top to prevent the dough from forming a skin. Cover and let rest for 30 minutes.
Heat a cast iron griddle, pan, or tawah if you have one, 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 it out into a 5-inch circle of about 1/4 inch thickness.
Transfer the dough disc 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 2 minutes. Remove roti from the pan and wrap loosely in a clean kitchen towel, or any flour-bag type of fabric.
Repeat the process with the remaining pieces of dough. Serve warm.
What Is Ghee?
Ghee is a butter-derived product of Indian origin. Widely used in Indian cuisine, its use has transcended the subcontinent and is now found everywhere in the world, as its culinary qualities and wonderful but subtle flavor have made it a favorite staple in millions of households. Ghee isn't clarified butter, which is made from heating butter and removing the upper fat, impurities and foam from the surface. Ghee goes beyond that step, letting it simmer longer to brown and attain a nutty flavor.
The golden liquid resulting from the simmering is used for cooking both sweet and savory dishes, but also in traditional medicine and Ayurvedic approaches to healing.
Kotian S, Bhat K, Pai S, et al. The role of natural medicines on wound healing: a biomechanical, histological, biochemical, and molecular study. Ethiop J Health Sci. 2018;28(6):759-770. DOI: 10.4314/ejhs.v28i6.11