Ingredients
▢ 4 cups all purpose flour
▢ 3 tsp baking powder
▢ 1 tsp salt
▢ 1 3/4 cups warm water
Instructions
- Combine the flour, baking powder and salt in a large mixing bowl and mix together well. Then form a well in the center of the dry ingredients and add all of the water. Mix together to form a soft, sticky dough.
- Turn the dough onto a floured surface and knead the dough about 5 minutes by squeezing the dough. The finally turn the dough over onto itself to make a smooth ball.
- Return the dough to the mixing bowl, cover and let rest for at least 30 minutes, but no more than an hour (to prevent crusting).
- Once dough has rested for at least 30 minutes, separate into 8 equal pieces. Shape the dough pieces into 8 smooth balls by rolling in your palm on a smooth surface. Then cover and let the dough rest for another 30 minutes.
- After the dough rested for 30 minutes, on a floured surface roll the dough into flat disks about 3/16th of an inch thick and about 8 inches in diameter (about the size of a wide open palm). You can also roll your sada rotis out thinner and larger if you prefer.
- Heat up your tawa or skillet on medium heat. When hot add your rolled out sada roti. Then cook until small air pockets appear on the top of the roti.
- Next flip the roti over to cook on the other side. The side that was previously on the tawa or skillet should be lightly cooked. Cook for about 1 minute then flip again and continue to cook until the roti inflates.
- Sometimes, you can reduce your heat to low, then slide the roti over the open flame to help accelerate the inflation process. This called sahke roti.
- Once roti swells into a round ball remove from the heat and wrap roti in a dish towel to keep warm and soft. Repeat the cooking steps to cook the remaining sada rotis.
- Cut into halves and serve warm with your favorite curries and stews or just a dab of butter.
Notes
- You can choose to leave your roti on the cast iron skillet until it swells into a ball. That’s how my mom makes it and it’s just as delicious.
- Ensure that your roti is not sticky when you add it to the tawa or skillet. Dust with a little bit of flour just to be sure
- Extra rotis can be placed in the refrigerator. Wrap with a damp paper towel when reheating in the microwave for 30 seconds at a time. (Metemgee)
