It's been awhile since I've written a blog entry, share my recipes
and passion for food. I intend to do entries more often. Today I was feeling
for Sada Roti. A staple in many homes in the island of Trinidad and Tobago.
This dish is a popular for breakfast and served along with Bhaigan (Fried
Eggplant), Tomato Choka, Coconut, Fried Alloo (Potato), Fried Ochro
(Okra), shredded Smoke Herring or Salt Fish or other types of choka. Sada Roti
is cooked on a Tawah or Platin (Iron Skillet) on an open flame. It is a flat
round iron plate and it is commonly, an iconic kitchen utensil in my country.
Used especially for making Bakes and various types of Roti such as Bus-up-shut
(Paratha), Dosti and Dhalpouri.
Derived from the East Indian culture, 'choka' is derived of
roasted, crushed vegetables flavored with salt and pepper and sautéed with
onion, garlic and hot oil. This Indian flat bread is made of all- purpose white
flour or whole wheat flour, baking powder and salt. It is incredibly delicious
and fresh but even tastier when you add roasted vegetables. Choka lends a
refreshing aroma and wonderful component to this dish.
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Ingredients
2 Cups of Flour
1/4 Teaspoon of Salt
1 Teaspoon of Baking
Powder
Luke Warm Water
Method:
Mix flour, salt and
baking powder. Add luke warm water as needed to make a soft pliable dough.
Knead dough until
smooth. Lightly grease mixing bowl, cover dough with damp cloth and set aside
for 10 minutes
Divide dough in 8
pieces and shape into balls. Prepare floured surface and roll dough into a flat
surface. If dough sticks to surface or rolling pin lightly dust dough with flour.
Heat tawah or heavy
iron skillet to medium high heat. Cook dough on hot tawah turning once or twice
when roti change color and starts to swell.
The edge of the
roti should be closer to the flames this would cause it to rise or swell. With
the use of a spatula gently press swollen parts on the Roti. Turn Roti until
golden- brown spots on both sides.
Repeat process with
remaining dough. Place sada roti in cloth or paper lined surface. Cover/ wrap with
cloth to keep warm and to stay fresh.
Served with desired
filling. Below, I paired it with Saltfish Buljol with diced cucumbers on the
side.
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Enjoy!!!
