Sada Roti Recipe by Chef Jeremy Lovell | Foodie Nation

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often cheaper.

Mix baking powder, yeast, and salt in a bowl for even distribution.

Gradually add water to the dry ingredients, mixing to avoid a pasty dough and develop gluten.

Knead the dough to achieve a nice smooth texture.

Cover the dough and let it rest for 2 minutes.

After resting, knead the dough again and divide it into four balls.

Cover and let the dough rest for another 20 minutes.

After resting, roll out the dough into circles, ensuring not to roll too thin to avoid a bread-like finish.

If the dough sticks to the surface, dust with a little flour, but avoid excess flour as it may burn.

Cook the sada roti on a hot skillet, looking for bubbles to form before flipping.

Pull the edges of the roti to ensure they are cooked as well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens