I've attempted to make sada roti a few times but never turns out right.?

Question

The dough always seems to be to oily even when I barely use oil in the pan.

I've not ever seen them cooked, or rolled but I'm beginning to wonder if the problem is coming from the thickness I roll it to.

I've read many recipes, and you may know most of them, are very basic, a hand full of that, a sprinkle of this, get a walnut size piece, roll and bake.

Who think should they be.. as thin as possible, or thicker, Am I supposed to let them sit after they roll out.

Will you give me some basic hints, so I can get these things right?

Answer 1

Sadha Roti

4 cups sifted flour

4 tbsp shortening/margarine

2 tbsp baking powder

1 tsp salt

water

What tuh do?

1. Mix flour, baking powder and salt in a large bowl

2. Add enough water to form a smooth soft dough

3. Mix-in pieces of shortening/margarine in to the dough

4. Add water and mix to a stiff dough

5. Cut dough into small pieces and roll into balls about the size of a small orange

6. Flour kneading area and roll out to adequate thickness

7. Bake on a moderately hot tawah (large skillet if you don't have one), turning regularly

This is a traditional Indo-Trinidadian flatbread that is typically eaten with a breakfast of curried vegetables.

Ingredients

450g/1lb flour

4 tsp baking powder

290ml/10fl oz water

½ tsp vegetable oil

pinch of salt

Method

1. Sift flour into a mixing bowl, add baking powder and salt and mix thoroughly.

2. Make a well in the centre of the flour mixture, add water and knead until smooth.

3. Form dough into a ball and leave to rest for 15 minutes in an oiled bowl and cover with oiled cling film.

4. Divide into four equal parts and shape into small balls and leave to rest for another 15 minutes.

5. Roll out the dough to a thickness of about ¼ inch.

6. Add a small amount of oil to a hot griddle or wide frying pan and cook until both sides are brown.

7. Serve as an accompaniment to a curry meal.

Follow either one of these easy great recipes and you shouldn't have a problem!! Good luck, enjoy!!

Answer 2

The rolled out roti should be much less than 1/4" thick, more like the thickness of a birthday card.  Sada roti from Trinidad is slightly different from Indian rotis.  You should make them right away after rolling them out but let the dough rest for 10-15 minutes after mixing/kneading.

Do you add oil to the dough itself?  How much?  If you do, decrease that amount, too much oil hinders puffing.  It is the steam trapped between layers that causes puffing on the hot skillet.

Check out this website, scroll down for the video:

http://www.trinigourmet.com/?p=283

http://www.bbc.co.uk/food/recipes/databa...

Answer 3

thin as possible

and with flat breads i find it is best to use butter to fry with a teeny tiny bit of oil (trust me it works)

or u could use Ghee to make it more authentic

you can fry them right after rolling but i would wait a bit for optimum flakiness

also: sift the flour to make it more flaky and soft

Answer 4

Hope these tips help...

Make sure the dough rests about 15 mins to avoid shrinkage when cooking.

Roll out about 1/4" thick.

Make sure your pan is screaming hot.  This will give a sear on the bread, so does not absorb the oil.