Sada Roti Recipes
SADA ROTI
Steps:
- Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .
- Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four "loyah" (balls) and shape them. Again, allow dough to rest for 1 hour.
- On a floured board, or clean table top, roll out dough using a bailna (rolling pin) till it is about ½ inch thick and round.
- Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook.
- Edges are toasted over the fire to ensure they are cooked. The edges will billow slightly. Place on a clean cloth and cover. Serve hot.
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- Make a well in the flour and add water gradually until the dough looks shaggy. Mix and knead with your hands until the dough is smooth, medium soft and not sticky, 3 to 4 mins. Watch my detailed YouTube Video on how to accomplish this. Cover and set aside at room temperature for at least 15-30 minutes.
- Divide the dough into four equal pieces. Shape each piece into a ball by rolling each between the palm of your hands, applying gentle pressure until the balls are smooth and without cracks--squeeze it at the top to seal properly. Cover the dough balls loosely with a cloth and let rest for a minimum of 5-10 minutes.
- When you are ready to cook the roti(hopefully the dough is ready as well), heat the tawa, dry cast-iron skillet or griddle over medium heat until hot.
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