• Chef Jeremy Lovell

Sada Roti Recipe by Chef Jeremy Lovell


Serves: 6 persons


INGREDIENTS


3 cups flour

4 tsps baking powder

1 tsp dry yeast

1 tsp salt

1½ – 1¾ cups water

A little water


METHOD


1. In a large bowl, mix dry ingredients together.

2. Slowly add water to the dry ingredients until you have smooth, soft and pliable dough.

3. Once the dough forms, knead with your hands. You can dust your hands with flour to prevent the dough from sticking.

4. Place the dough in a lightly oiled bowl. Cover with cloth and set aside in a warm area. Allow the dough to rest for 30 minutes.

5. Divide the dough evenly into three or four pieces. Form and shape into round balls. Let rest for another 10 minutes or so.

6. Lightly dust a working area with flour. Flatten 1 dough ball with the palm of your hands and then roll the dough out with a roller. Makes sure to dust with flour on occasion to prevent sticking. Roll the dough out to a rounded piece of dough. The diameter should be between 10-12 inches and about ¼ to ½ inch thick, more or less depending on preference.

7. Carefully pick the round disc up using both hands and place it on a heated tawa or heavy frying pan to cook. The pan should be on medium to high heat. Cook the sada roti for about 2 minutes then flip and cook the other side. While cooking the dough will increase in thickness, develop air pockets and begin to brown.

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