Chandra’s Sadha Roti

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Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This is the simplest of the various griddle breads called roti that are served in Trinidad. Most cooks still knead roti dough by hand, but an electric mixer with a paddle attachment makes the job easier. Miss Chandra Ballyram, a home cook from southern Trinidad, suggests microwaving the roti after cooking, to ensure puffing.


  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • Pinch of coarse salt
  • 1 tablespoon canola oil


  1. Combine the flour, baking powder, and salt. Slowly add about ½ to ¾ cups of warm water, until the dough comes together into a soft ball. Knead slowly, adding the oil in a slow, steady stream. Continue kneading until dough is smooth, about 2 minutes, then allow to rest for 15 minutes.
  2. Divide the dough into four equal balls and allow to rest for 5 minutes more. Heat a 12-inch tawa or a heavy-bottomed skillet over medium heat. Roll one of the balls into a 9-inch circle and place it on the tawa or skillet. Flip after 20 seconds and continue flipping the roti over until fluffy and lightly browned all over. Repeat with the remaining dough.
  3. If your roti did not puff up, place it on a plate in the microwave for 40 seconds on HIGH. When all the rotis are cooked, wrap them together in a clean towel. Serve hot with curries or stews.