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Sada Roti Recipe by Chef Shaun 🇹🇹

Sada is a type of Indian-inspired flatbread. Here in Trinidad & Tobago, we typically eat this with various fillings in the morning time. Anything from tomato choka, scrambled eggs or stewed meats. This could also serve as an excellent Pita bread substitute.

Yield – 8 to 12 Servings.


All Purpose Flour- 4 cups (sifted)

Baking Powder- 4 tsp

Salt- 1 tsp

Brown Sugar- 1 1/2 tsp

Water- 1 1/2 - 2 cups (room temperature)


1. Start by adding your flour, baking powder, salt and brown sugar to your bowl.

2. Mix until all are evenly incorporated.

3. Make a hole in the middle and add 1 cup of water.

4. Mix dry ingredients into the water a little at a time.

5. Continue to knead in the bowl until well combined, flour should be well hydrated. Feel free to knead on your counter if you’re comfortable doing so.

6. You should get a soft and smooth ball of dough after 10-15 minutes (If your dough is too soft and sticky, simply sprinkle some flour, a little at a time to soak up that extra moisture). I’m aiming for a soft, silky pliable ball of dough.

7. Place in a bowl, cover with a warm damp cloth or cling wrap and allow to rest at room temperature for 1 hour.

8. Once rested, divide & shape into 4 balls, cover with a warm damp cloth and allow to rest for a further 20-30 minutes.

9. Once rested, heat your tawah, frying pan or any wide flat apparatus you may have over high heat (you want to get your tawah very hot for this).

10. While that is heating up, sprinkle a light layer of flour on your counter to roll out the dough balls.

11. Once your tawah is heated, roll each ball, one at a time into a 10 to 12-inch disc.

12. Brush off excess flour and place on your tawah.

13. Allow to cook for 1 minute before flipping.

14. Repeat this process 3 times.

15. To help with swelling; pull the tawah slightly off the heat to expose the flame. Then place your Sada directly over the heat. This direct heat will not only swell the Sada but give it its distinct color and toasty flavor. This also indicates doneness.

16. Allow your Sada to rest for about 5 to 10 minutes before eating. This will allow the protein in the flour to relax which will aid in the overall texture of the dough.


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