Sada roti for weeknight dinner or weekend breakfast
On her way home from work, mom called and said, "knead the dough to make sada roti." A quick knead and rest, and the dough would be ready to cook in less than an hour- when she got home. Of the many type of rotis, this was the easiest to make during the week. Nowadays, we freeze the loi, thaw and cook it when we want it. It saves time and is efficient.
The aroma of this roti cooking woke me up on the weekends. Once it hits the fire, I knew it was done, and also time to get out of bed. I particularly loved having it with sardines and fry aloo. On many occasions mom made it with a hot pot of dhal and that was enough for our bellies. As another option, my father loves to spread peanut butter on his sada roti and have it with a cup of tea for breakfast.
Cooking on the tawa
This flatbread is traditionally cooked on a cast iron skillet known as a tawa. The roti dough is rolled to desired thickness then placed on the hot tawa. My mom cooked the roti mostly on the edges of the tawa. It would result in a nice charred taste. The direct heat from the fire also helped the roti raise rather rapidly. If you do not own a tawa, a Lodge cast iron skillet can also work.
Using an electric stove?
If you are working with an electric stove, cook roti on tawa as directed, if it did not swell, transfer to the microwave after both sides are cooked. Alternately, you can place roti under broiler in oven for a few minutes until it swells. Leave oven door slightly open so you can keep an eye out.
- 3 cups flour (may substitute 1 cup whole wheat flour for healthier option)
- 1 tablespoon baking powder
- ½ tsp salt
- 1 tbsp butter or shortening
- 1 ¼ cups water (add more if needed)
- oil to rub on top of dough ball
Alternate Recipe - This recipe will guarantee your roti will "swell" every time due to the use of self-raising flour.
- 2 cups self-raising flour
- 1 cup whole wheat flour
- ¼ tsp salt
- 1 tbsp shortening
- 1 ¼ cup water to knead
- Sift flour with baking powder and salt.
- Mix shortening or butter into dough. Use your fingers to mix in until small crumbs form.
- Add water a little at a time and knead to form a dough ball.
- Cut dough into 4 or 5 pieces. Form into a smaller round dough ball.
- Rub a little bit of oil on a plate and also rub a little oil on the top of each dough ball and place in the plate to rest for about 20-30 minutes. Cover the dough with a damp paper towel.
- Heat a cast iron skillet, pan, or tawa to medium high heat while you start to roll our the dough.
- Flour a surface and use a rolling pin to flatten roll each dough ball to about ⅛ inch thickness. If you like a thicker sada roti, roll dough to a ¼ inch thickness.
- Place on the skillet and once you see large bubbles forming on the top, flip to cook the other side.
- Roti should swell into a ball while cooking if it doesn't, place sada roti on a plate and put into the microwave for about 10-15 seconds. This will cause the roti to swell and create a pocket in the middle. If you own a tawa, you can cook the roti on the edge of the tawa so that the fire heats the edges and allows the roti to swell.
- Serve roti hot and enjoy!