How to make Guyanese Sada Roti. Easy step by step instructions to get best soft swelling sada rotis

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.

Add 2 cups of all-purpose flour to a mixing bowl.

Add 1 cup of self-rising flour to the bowl.

Add 0.5 teaspoons of baking powder and mix well.

Gradually add lukewarm water to the flour mixture, bringing it together without heavy kneading.

Knead the dough gently for about 1 minute on each side, adding flour as needed to prevent stickiness.

Cover the dough with a damp paper towel and then with another towel on top, letting it rest for 15 minutes.

After 15 minutes, divide the dough into 4 medium-sized balls (or 5 smaller ones).

Smooth each dough ball by tucking it underneath and rounding it off, sprinkling flour to prevent sticking.

Cover the dough balls and let them rest for another 10 minutes.

Roll out each dough ball to about 1/4 inch thick.

Heat a skillet over medium heat and place the rolled-out dough onto the skillet.

Cook until tiny bubbles form on the surface, then flip the roti and cook for about 1 minute more.

Use a special device to puff the roti over the flame, or let it swell in the pan if you don't have the device.

Once cooked, remove the roti from the pan and cover to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens