Shalom Brothers and Sisters!
Recipe 1) From Owner – Ahayah Yashiya
West Indian – (Guyanese Style) Sada Roti
When I was growing up in Guyana, my mom made sada roti often. Sada Roti is quick and easy and doesn’t require some of the steps, patience or skills of paratha roti. Sada roti can also be made with some type of whole wheat flour, and it is equally delicious.
In a large mixing bowl, add 4 cups of flour, 3 tsp. baking powder and 1 tsp. salt.
Mix together, then form a well in the center of the ingredients.
Add 1 3/4 cups of water.
Mix together to form a soft dough.
Cover with a damp paper towel and let sit for 1/2 hour.
1. After dough sits for about 1/2 hour:
2. separate into 8 equal pieces.
3.Knead each piece into a smooth round dough ball.
4.Cover with a damp paper towel and let sit for an additional 1/2 hour.
Roll each dough ball into a small round disk. I made mine, just about the size of my palm.
Since I was cooking these outside on the grill, I rolled them all out and placed them on a bread board.
Note: if you are going to do this, be sure to put pieces of parchment paper between each layer. My rotis were completely stuck together when I was ready to cook them.
Place a cast iron skillet on medium heat. I placed mine on the burner side of my grill.
When the skillet is warm, place a rolled out roti onto the skillet.
Cook until small air pockets form on the roti, then flip over to the other side.
When large air pockets form, remove roti from skillet and put directly onto the flame.
Roti will swell into a round ball.
Once roti forms a ball remove and place in a dish towel (to keep warm).
Continue steps until you’ve cooked all of the rotis.
You can see the grill lines in my rotis. They were so delicious
Sada Roti (Makes 8)
4 cups of all purpose flour
3 tsp. baking powder
1 tsp. salt
1 3/4 cups of
Combine flour, baking powder and salt in a large mixing bowl. Mix ingredients together. Then form a well in the center of the ingredients. Add water and mix together to form a soft dough. Let sit covered for at least 30 minutes. Then separate into 8 equal pieces and knead into smooth balls. Let sit for another 30 minutes. Then roll into flat disks about 8 inches in diameter and about 1/4 inch thick. Warm a cast iron skillet on medium heat. Add a rolled out roti disk and cook until small air pockets appear. Then flip to the other side. Cook until large air pockets appear. Then remove from the skillet and lace directly onto the open flame. Cook until roti swells into a round ball. Remove from heat and place in a dish towel to keep warm. Continue steps for cooking until all the rotis are cooked.