Gluten Free Guyanese Sada Roti (Edit recipe)

A simple roti made with cassava flour.

20 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	119
Fat:	0 g
Carbohydrates:	30 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	269 mg
Fiber:	3 g
Sugars:	0 g
Calculated for total recipe.

by Althea Brown

View original recipe

Serves: 4-5

Ingredients

1 cup Cassava Flour
2 tsp ground Psyllium husk
1 tsp Baking Powder
pinch Salt
.75 cup Water, (boiling hot)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mixing bowl combine the cassava flour, psyllium husk, baking powder and salt, then mix together well.
Next pour in the hot water, a few tablespoons at a time and using a spatula or spoon mix together until combined to form a soft smooth dough.
Then divide the dough into 4 and roll each dough ball between the palms of your hand to form 4 smooth balls.
Cover with a damp paper towel and let rest for 10 minutes.

Shaping the roti

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.
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.
Repeat until all 4 dough balls have been rolled into flat disks.

Cooking the roti

Place your tawa (or flat cast iron skillet) on medium-high heat and bring up to temperature.
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.
Then if you have an induction cook top, place the trivet directly over the heat, then place the roti on top of the trivet.
Cook for 30 seconds then flip the roti.
Continue to cook the roti until it fully inflates, this should take another 30 seconds to a minute.
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!
Repeat until all of the rotis are cooked.
Place the rotis in a towel after cooking to keep them warm and prevent them from drying out.

Notes

This recipe makes 4-5 average sized sada rotis. I start by diving the dough into 4 balls, then I press the excess from the trimmed roti ends together to make my fifth roti. // Sometimes this recipe needs more 1 or 2 tablespoons of water. Start with ¾ cups and then add 1 tablespoon at a time if needed to get a soft pliable dough.