Sada (sah-dah) roti is a rustic type of flatbread similar to pita bread but heartier. It is the easiest Caribbean roti to make. These snacks are like a fast food that is served at roadside vendors and at variuos festivals. It is also a popular breakfast in the Trinidad area and is often served with baigan choka (an eggplant dish like baba ganoush), tomato choka (similar to cooked salsa), and other vegetable dishes.

Sada roti is basically made with flour, baking powder and salt. Sometimes yeast is added to dough so that there is crusty exterior. Once the dough is kneaded it is allowed to rest and then rolled into /4 to 1/2-inch thickness and cooked on a disc-shaped frying pan called a tawah. No oil is used to cook sada roti , it is basically roasted and then served warm.

To eat sada roti, it is cut crossway in halves or quarters and then buttered. For a sweet treat, jam is used in place of butter.


  • Serves 5


  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt (optional)
  • 1 1/2 – 1 3/4 cups water
  • A little oil


  • In a large bowl, mix dry ingredients together.
  • Slowly add water to the dry ingredients until you have smooth, soft and pliable dough.
  • Once the dough forms, knead with your hands. You can dust your hands with flour to prevent the dough from sticking.
  • Place the dough in a lightly oiled bowl. Cover with cloth and set aside in a warm area. Allow the dough to rest for 30 minutes.
  • Divide the dough evenly into three or four pieces. Form and shape into round balls. Let rest for another 10 minutes or so.
  • Lightly dust a working area with flour. Flatten 1 dough ball with the palm of your hands and then roll the dough out with a roller. Makes sure to dust with flour on occasion to prevent sticking. Roll the dough out to a rounded piece of dough. The diameter should be between 10-12 inches and about ¼ to ½ inch thick, more or less depending on preference.
  • Carefully pick the round disc up using both hands and place it on a heated tawah or heavy frying pan to cook. The pan should be on medium to high heat. Cook the sada roti for about 2 minutes then flip and cook the other side. While cooking the dough will increase in thickness, develop air pockets and begin to brown. At this point the roti needs to swell.
  • The traditional way to swell sada roti is by moving the frying pan away from the burner so only half the pan is directly over the flame. With a circular motion, move the roti over the flame so that half of the roti is on the pan itself and the other half is over the flame. At this point, the sada roti will form a large air pocket. Note: When the dough forms bubbles, gently press the air pocket down with your fingers. Be careful not to break any of the holes, steam will escape and most likely burn you.


  • When making dough start with 3/4 the water and add more if needed. Your dough will be soggy if too much water is added.

Best Cookware to Use:

  • 1 large bowl
  • Tawah or heavy frying pan such as a cast iron skillet