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Trini Sada Roti | by Chennette
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Trini Sada Roti

Ok, not a great picture, icky flourescent lighting in the kitchen, but I wanted to post a picture of the Trini breakfast staple - sada roti - and a picture where I can prove it swelled up properly on my tawah. It's difficult to keep this over an open flame, rotating to stop it form burning AND take a good shot!


Sada roti is made from a simple dough of flour, salt, baking powder and water. Some people may use yeast, but I don't. It's rolled out into a circle and cooked on a hot tawah (traditional round cast-iron griddle). When both sides are just cooked, you put it over an open flame and very quickly turn it round and round, so it gets even heat and does not burn. This heat will (if you made it right) make the roti swell all the way through until it's almost round. Then when you cut it into quarters, it makes it easy to put things inside.


It's supposed to be a quick to make flat bread/roti and was commonly made and eaten in the Indo-Trini community with various vegetable chokas. In our house we liked butter, and especially when you get it hot off the tawah, we put cheese in it so it melts...mmm. It's been quite a long time since this joys of the sada roti have spread far and wide in Trinidad and Tobago so that it is now a regular breakfast menu item where local food is served.


Posted for Friday Food Fiesta (BREAD Week!).

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Taken on June 29, 2006