This small batch sada roti recipe makes just two rotis, perfect for a smaller household. I also love recipes like this for families with different tastes because you can make just enough for one person, while everyone else has something else. It’s also a nice place to start if you’re learning how to make roti and don’t want the pressure of making a big batch your first time around.
What is Sada roti?
Sada roti, also called sada, seke roti, or sometimes simply plain roti, is an Indo-Caribbean staple made with flour, baking powder, and water. I like adding a small amount of butter to the dough. It’s not a traditional ingredient, but I find it helps keep the roti soft after it cools. Unlike dhal puri or paratha roti, sada roti is plain with beautiful charred spots from cooking directly over the flame which also adds to its flavor. It’s traditionally cooked over a fireside, but most people cook it over their gas burners. Some people also cook it on an electric stovetop and place it briefly in the microwave to help it puff if they don’t have a gas stove.
Growing up, my mom always made this roti for breakfast or a light dinner. She'd make it alongside chokas like baigan choka, tomato choka, fish choka or a hot pot of dhal. Or any sauteed vegetables that were saucy like fry baigan. Sometimes my kids enjoy it with just some butter, a few slices of Dutch head cheese and a cup of Ovaltine.
Sada roti can be rolled thin or thick depending on your preference. Depending on the cook these rotis can be big and about 10in in diameter. This recipe is makes two smaller rotis, they should roll out to about 6–7 inches wide. The recipe can also be doubled without any trouble to make four rotis. When you knead the dough, it should feel soft but not sticky, and resting it for about 20-25 minutes before rolling helps relax the gluten so the roti stretches nicely when rolling and also cooks better.
Small Batch Sada Roti
An easy recipe for Indo-Caribbean sada roti that makes just two rotis.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon butter
- ½ cup (4oz) very warm water
Instructions
- In a mixing bowl, combine flour, baking powder, and salt. Add butter and rub it into the flour mixture with your fingertips until crumbly.
- Gradually add the warm water while mixing to form a soft dough. If the dough feels dry, add a little more water, 1 teaspoon at a time, until it comes together. The dough should feel soft but not sticky.
- Knead the dough for about 3–4 minutes until mostly smooth. Cover with a damp paper towel or plastic wrap and let rest for 20–25 minutes.
- While the dough rests, place a tawa, cast iron skillet, or frying pan over medium heat. If using cast iron or a traditional tawa, allow a few extra minutes for it to heat properly.
- Divide the dough into 2 equal pieces and shape into balls. On a lightly floured surface, roll each one into a circle about 6–7 inches wide. Roll thinner for a lighter roti or slightly thicker for a more doughy fluffy texture.
- Place one roti onto the hot tawa or skillet. Cook until small bubbles begin to form and the surface starts to look dry, about 30–45 seconds. Flip and cook the other side for about 1–2 minutes.
- To puff the roti, carefully pull the skillet slightly off-center over the burner so part of the flame is exposed.
- Move the roti over the exposed flame area and rotate it gently in a circular motion using tongs or your fingers. The direct heat should help the roti swell and puff.
- Remove from heat and wrap immediately in a clean kitchen towel to keep soft while you cook the second roti.
Notes
- If the roti does not puff over the flame, you can place it in the microwave for a few seconds until it swells.
- Resting the dough is important and helps the roti roll out more easily and cook up softer.
- This recipe can easily be doubled to make 4 rotis.
Leave a Reply