Sada Roti

Sada Roti Recipe

(This recipe is Copyrighted and owned by Nanda Sahadeo. Anyone reposting it on their site without permission from Nanda Sahadeo is committing an infringement.)

Sada Roti is another very traditional staple brought  from U.P/ Bihar. It can also be called Tandoori Roti. As Tandoor ovens were not available, the Immigrants made their own Chula/Firesides from mud and goobar/cow dung and cooked on these.My Nana had a  3--" burner" Chula at his kitchen in Essequibo, that was even fitted with a chimney that took the smoke outdoors. Later, people started making their chulas with concrete blocks but still covered/daubed the outer part with the mud/cow dung mixture used in the Villages. This makes it look brand new again--this process is called Potna.

When cooking Sada rotis, some people, after rolling out the loi/dough ball, stick the uncooked roti onto the wall of the chula. The flour dough adhears to the smooth mud surface very fast and as soon as it is cooked, it loosens and falls down. It is then  further cooked by bracing it on the sides of the chula. Most people cook their Sada roti on a hot tawa first. Then Sake/toast on an open flame. This makes the Roti "swell up." It also gives it a slightly charred outer layer.

Sada roti can be made even more healthy by using whole wheat and other whole grain flours. You need to experiment with whatever flour/s you are using, to get the perfect texture and taste. Sada roti is favoured by most who are watching their fat intake as it does not need any oil/ghee whatsoever, even though its texture is very soft and fluffy inside.

Ingredients:

2 cups all purpose flour
1 cup whole wheat flour
2 Tablespoons baking powder
1 Teaspoon dry yeast
1 cup warm water.

Method:

1. Place the flour into a deep bowl.
2. Add the baking flour and incorporate throughly.
3. Add the yeast and again incorperate throughly.
4. Add water, a little at a time while mixing--you need not use the entire amount of liquid. The dough must be firm but not tough.
5.Cover with a damp tea-towel and allow to rest for at least 1/2 an hour or until it has doubled in size.

6. Place the dough on a lightly floured surface and knead for about 2 minutes.

7. Roll out into an elongated shape...

7. Then cut off into balls the size of a tennis ball.

8. Holding a ball of dough ( loi) between both hands, roll and tuck in underneath to make it smooth and round.

9. Roll out the roti to your desired shape.

10. Heat tawa on medium flame. Place roti on the hot tawa. Mum likes to use the heavy iron grill that came with the stove. You can cook more than one rotis at a time.

11. Flip over to the other side as soon as it starts to get small bubbles/looks kind of dried out....

12. Allow to cook on each side on medium flame until it starts to puff up/swell.

                                                                                                             

13. With thongs/ chimta----remove from tawa and place on open flame.

14. You have to be fast here or else the roti will burn. Just allow to roast on each side until it is as brown/blackened to your taste. This method is called--Sake !!

!5. Remove from heat and serve at once. If keeping to serve later, wrap in a tea towel and keep in oven/warm place.

Sada is good with anything but is especially eaten with Chokas--Baigan, Tomatoes; or with fried baigan and potatoes....Enjoy!!