5 Reasons Why I Make Sada Roti Instead Of Bread

I have been making Sada Roti (very similar to flat bread) basically every day of the week and am totally enjoying it and thought I would do a comparison on why I prefer to make Sada Roti instead of Bread. Note: Sada Roti is traditionally made on a tawa.


  1. Sada Roti is very easy to make – with approximately 10 minutes I can have one Sada roti prepared and waiting for when my husband comes out to have his breakfast
  2. Butter is not required in the Sada roti recipe and I really love that.  When I first started making Sada Roti on a regular basis, I would add butter because on my first two attempts, I almost choked eating the Sada roti as it was a bit rubbery.  Then I got this awesome yet simple recipe and I have been using to make my Sada Roti ever since.
  3. I pay approximately $3.00 for a tin of baking powder and this lasts me for months.  I use the brand Clabber Girl fleischmann's Active Dry YeastDouble Action Baking Powder – size 1lb 6 oz (624g).  I am currently using a can for about two months and there is still a lot baking powder in the can to be used up.  When making bread, yeast is used instead of baking powder.  I use Fleischmanns Active Dry Yeast that is sold in packets of three and sold for approximately $3.25 in my area. clabber girl baking powder
  4. The length of time it takes to make Sada roti is so much less time and making bread.  My routine for making Sada roti is to make a dough with 3 cups of flour, 1 table spoon baking powder and 1 teaspoon salt.  Making the dough takes about 7 minutes.  Next I separate the dough into three pieces.  Sometimes I will cook one right away and put the other two pieces in the refrigerator.  When it comes to making bread, it takes about 2 hours from start to finish. Time is taken up for the bread dough to rise after it is kneaded and then when it is rolled out and placed in baking pans, I will allow the dough to rise and completely full the baking pans.  Then to bake the bread, that takes another 45 minutes.  So you see baking bread is a lengthy process!
  5. I notice that I can eat a quarter of the Sada roti and be satisfied.  When I am eating my home made bread, I find that I eat much more than I really want.  Seems like the Sada Roti fills you faster with a smaller amount!  Awesome!!!

5 Reasons Why I Make Sada Roti Instead of Bread

How To Make Sada Roti

How To Make Homemade Bread Trini Style

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5 Responses to 5 Reasons Why I Make Sada Roti Instead Of Bread

  1. Tony Maxwell Hatt August 9, 2016 at 1:31 pm #

    Reminds me of Couva where I lived, there was only three of us in the family, mom and sister Leslie. Just a few sada roti would last us a week. How I am here in Winnipeg Canada I am still eating sada roti.

  2. WhaToCook August 9, 2016 at 3:27 pm #

    Wow thanks for taking the time to leave that warm memorial comment! Sada roti is so easy to make! Question what type of flour do you use? Have you experimented with any other type of flour?

  3. Tony Maxwell Hatt August 9, 2016 at 10:35 pm #

    I use self raising flour, baking powder, small sugar, salt and warm water. I usually eat my sada roti with roasted eggplant, which I crush with chopped onions, scotch bonnet garlic and olive oil. I sometimes use chopped tomatoes instead of eggplant. When you roast eggplant or tomatoes it gets a lovely smoky taste. My wife Janice who is Canadian, she can’t get enough of it. I actually made Sada Roti to sell at this year’s Soca Reggae Festival in Winnipeg. They loved it. I need a bigger Tawa for next year.

    • WhaToCook August 16, 2016 at 5:20 pm #

      Hey Tony You are making a name for yourself at the Reggae Festival which sounds like a lot of fun! Roasting the eggplant and tomatoes are really more tastier. I saw some different types of in expensive flour in a store that sells products from Guyana, I will try making my sada roti with them.

  4. Tony Maxwell Hatt April 7, 2017 at 7:19 am #

    Anyone interested in a free copy of my own cookery book please write to me: Tony Maxwell Hatt Unit 55-131 Dogwood Drive, Winnipeg, Manitoba Canada R2G OV9 the book has 102 pages, no photos, just great old fashioned Caribbean recipes.

    There are about 500 copies left. So hurry.

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