guyanese sada roti

Sada roti is a 4 ingredient Guyanese flatbread that&#39;s ideal for curries and stews. Learn how to make sada roti that swells up perfectly every time with this easy roti recipe.

Sada Roti

all purpose flour

tsp baking powder

salt

water

Combine the flour, baking powder and salt in a large mixing bowl and mix together well. Then form a well in the center of the dry ingredients and add all of the water. Mix together to form a soft, sticky dough.

Turn the dough onto a floured surface and knead the dough about 5 minutes by squeezing the dough. The finally turn the dough over onto itself to make a smooth ball.

Return the dough to the mixing bowl, cover and let rest for at least 30 minutes, but no more than an hour (to prevent crusting).

Once dough has rested for at least 30 minutes, separate into 8 equal pieces. Shape the dough pieces into 8 smooth balls by rolling in your palm on a smooth surface. Then cover and let the dough rest for another 30 minutes.

After the dough rested for 30 minutes, on a floured surface roll the dough into flat disks about 3/16th of an inch thick and about 8 inches in diameter (about the size of a wide open palm). You can also roll your sada rotis out thinner and larger if you prefer.

Heat up your tawa or skillet on medium heat. When hot add your rolled out sada roti. Then cook until small air pockets appear on the top of the roti.

Next flip the roti over to cook on the other side. The side that was previously on the tawa or skillet should be lightly cooked. Cook for about 1 minute then flip again and continue to cook until the roti inflates

Sometimes, you can reduce your heat to low, then slide the roti over the open flame to help accelerate the inflation process. This is called sahke roti.

Once roti swells into a round ball remove from the heat and wrap roti in a dish towel to keep warm and soft. Repeat the cooking steps to cook the remaining sada rotis.

Cut into halves and serve warm with your favorite curries and stews or just a dab of butter.

Hi! When I make the dough, it feels like it already has a crust of dough before I’ve even allowed it to rest to rise, and when I come back after 30 mins, it doesn’t look any different or have that soft super sticky feeling you had in your video.

What do you think I’m doing wrong? It seems I use too much flour, but I only use my finger tips and dip into a bowl than a shallow plate because I always had the tendency to add too much flour, producing dusty roti. Please let me know if you have any advice!

10 outta 10!
Thank you Althea for this amazing recipe!

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Top 1 guyanese sada roti recipes from across the web

The most viewed guyanese sada roti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sada Roti

The most viewed guyanese sada roti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine