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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Esmie's Sada Roti Recipe

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This recipe for Esmie's Sada Roti is from Olympic College's Sophia Bremer Child Development Center Children's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 oz flour
1 tsp salt
1 tsp baking powder
1/4 tsp bicarbonate of soda

Directions:
Directions:
Sieve flour. Remove a handful for rolling and kneading. Add salt, baking powder and bicarbonate of soda to flour and mix thoroughly.

Add enough water to make a firm dough and mix thoroughly. Knead in basin. Cover and leave to stand for 20 minutes. Heat tawah (round cooking utensil common in Indian cooking, made of cast iron or aluminum and similar to a wok or griddle).

Cut dough into 6 pieces and roll out each piece to 1/2 inch thick. Place on tawah and cook on both sides for 6 minutes.

Pull tawah aside and lower burner. Cook roti on direct heat. Turn and cook on other side. Roti should swell and become a light brown color. Serve hot with Boulanger (bygan) Choka (roasted eggplant).

Makes 6 servings.

Personal Notes:
Personal Notes:
Chopped onions, garlic and pepper can be added to the dry ingredients before the water is mixed in.

 

 

 

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