I remember the days when my mom would come home tired from work and still have to cook a delicious traditional meal for her family. Whether it was cook-up rice, dhal and rice with fried fish, or chicken curry with dhal puri, we always had a filling and healthy meal during the work week.
One particular memory that sticks out in my mind is the overwhelming feeling my mom felt when she had to make paratha/oil roti for dinner on a weeknight. Now, if you are Guyanese and have ever made paratha roti, then you know how labor intensive it can be and can probably sympathize with my mom here. Paratha, sometimes referred to as "oil" roti because of the oil that is rubbed in between the layers when making the dough as well as while cooking the dough, is a flaky, thin, flatbread that is served to compliment many Guyanese dishes. It is delicate and tasty and is worth all its labor, but can be time consuming on a Wednesday night.
Sada Roti served alongside fried potatoes is a popular breakfast meal in Guyanese cuisine. "Fry"(as most Guyanese would say),potatoes are sliced potatoes that have been sauteed with onions, pepper and dry seasonings. Unlike it's name, these potatoes are not actually "fried," but rather sauteed.
Because my mom knew that she had to have dinner ready by a certain time and a great deal of that time would be spent making this wonderful paratha roti, she sometimes opted to make sada roti instead. Although not as delicate as paratha roti, sada roti has it's own glory and rightfully so. It is a hearty, rustic, and simple flat bread to make. It can be eaten with many different side dishes and is very filling. My dad used to spread peanut butter on his sada roti and have it with a cup of tea for breakfast. Today I share with you my mom's sada roti recipe. Follow this recipe exactly and you will be sure you achieve a soft and hearty sada roti. See an alternate recipe at the end for sada roti without baking powder.
Start with 3 cups flour, add salt and baking powder.
Add 1 1/4 cups water and knead to form a dough ball.
Cut dough ball into quarters and follow steps to form into smaller balls.
Rub some oil on the top of each dough ball and cover with a towel. The oil will help prevent a hard crust from forming while leaving the dough to rest.
After about 30-40 minutes you will see dough ball flatten out. This is because the gluten has developed and had a chance to relax.
Flour a surface and roll each dough ball to about 7 inches in diameter. If you like a thicker sada roti, roll it to about 5 inches in diameter which should be about 1/2 inch thickness.
Heat a cast iron skillet to medium-high and place roti to cook. When it starts to form large bubbles, flip roti to cook the other side.
Roti will swell and may burst due to a concentration of steam. If it did not swell while cooking on the tawa, place roti in microwave for about 3-4 seconds . Continue this process for each roti. Enjoy!
Mom's Sada Roti
Yield: 4 servings
- 3 cups flour (may substitute 1 cup whole wheat flour for healthier option)
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1 1/4 cups water (add more if needed)
- oil to rub on top of dough ball
- Sift 3 cups flour with baking powder and salt.
- Add water a little at a time and knead to form a dough ball.
- Cut dough into four pieces as shown in picture above.
- Take each piece and 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 plate to rest for about 45 minutes. Cover the dough balls with a damp paper towel.
- Flour a surface and roll each dough ball to about 1/8 inch thickness and about 7 inch diameter. If you like a thicker sada roti, roll dough to a 1/4 inch thickness.
- Heat a cast iron skillet, pan, or tawa to medium high heat. Place dough on 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 3-4 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!
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
- 1/4 tsp salt
- 1 1/4 cup water to knead