Fill Roti With Sugar For A Sweet Surprise
Each week we highlight local dishes that are commonly seen on tables across Trinidad and Tobago. From pelau to curry and everything in between, two of our nation’s favourite dishes will be featured. If you have a special family recipe, send it in to us for a chance to be featured in this section!
Sugar roti takes many people back to childhood. Eyeing up your mummy as she made roti for dinner and hoping that she saved extra sada roti dough to make little sugar rotis for dessert was just part of the fun.
The moreish characteristic of sugar roti comes from the runny sugar that peeps through the sada roti. It’s almost cloyingly sweet but is irresistible paired with crispy, crackly sada roti. Here’s a homey recipe from our in-house granny. Don’t forget to let the sugar roti cool before you burn your tongue.
Author: Sandra Sookdeo
Recipe Type: Desserts
Yields: 8 Servings
Total Time: 25 mins
- 1 pound flour
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- In a large bowl, knead flour and baking powder with warm water.
- Then, separate dough into two pieces. Roll each piece into smooth balls and flatten, forming a flat circle.
- Place one piece of dough in your palm forming a cup-like shape. Then, spoon one tablespoon sugar into the shallow cup. Fold in all ends of the dough to meet while forming a ball filled with sugar.
- Carefully flatten the ball and gently roll it out with rolling pin.
- On a tawa, place roti and allow one side to cook for approximately 4 minutes. Then, flip roti and let cook for another 4 minutes.
- Pull tawa away from flame and tilt it up slightly. Push roti just above the flame, allowing the fire’s heat to slightly heat the roti. Rotate the roti until it swells. Avoid heating the roti too much as this may result in it bursting.
- Serve roti warm.