Gluten Free Guyanese Sada Roti (Edit recipe)

Shaping the roti

1. When you are ready to cook the roti, place each dough ball between two sheets of parchment paper and roll into thin disk about 1/8 inch thick.
2. You may use a pizza cutter to shape and neaten the edges into a clean circle, then lightly roll the edges with your rolling pin to flatten a bit before cooking.
3. Repeat until all 4 dough balls have been rolled into flat disks.

Cooking the roti

1. Place your tawa (or flat cast iron skillet) on medium-high heat and bring up to temperature.
2. When the tawa is hot add one of the rotis to the tawa and cook for about 1 minutes, then flip and cook on the other side.
3. Then if you have an induction cook top, place the trivet directly over the heat, then place the roti on top of the trivet.
4. Cook for 30 seconds then flip the roti.
5. Continue to cook the roti until it fully inflates, this should take another 30 seconds to a minute.
6. If you have a flame cooktop, slide your skillet to the edge and let the direct heat inflate the roti. Click here for how to cook roti with an open flame!
7. Repeat until all of the rotis are cooked.
8. Place the rotis in a towel after cooking to keep them warm and prevent them from drying out.