A Gluten-Free Sada Roti Recipe

For those of you who don’t know, sada roti, a leavened flatbread similar to pita, is a staple in every Trinbagonian kitchen. It’s most commonly served in the morning alongside choka, a mash of fire-roasted tomatoes or baigan (eggplant). But sometimes it’s more simple with jam or cheese. Guyanese, Trinidadians and Grenadians just can’t get enough of it.

It finds its way onto many of our breakfast menus almost daily for its ease. But consuming too much flour can lead to flour high blood pressure, weight gain, mood swings and progression toward obesity. We eh need none of that. Others also have food intolerances and need their carbs to come gluten-free. 

Luckily, there is a way to make guilt-free and gluten-free roti, whether you are weight-watching, body-building or simply restricted. Just as the word sada means “plain”, “simple” or “unspectacular”, the secret ingredient is nothing earth-shattering but makes a world of difference, nonetheless. It’s oats! Plain old, boring old oats!

Time to make our beloved rotis into oatis. 

Gluten Free Sada Roti
(Flourless Made Possible with Ground Oats!)

Yields 2 servings

Equipment Needed

• Food Processor
• Bailna / Rolling Pin 
• Tawa / Griddle

Ingredients

• 2 cups quick/instant oats, unsweetened
• 1 pinch salt * optional
• Hot water

Directions

1. Use a food processor to grind the oats until you get a fine powder. (It may look and feel exactly like flour, but we work with what we got.)
2. Mix the oats and salt in a bowl and gradually add hot water until it forms a dough. It’s important that the water is boiling hot — use a spoon or something other than your hand to mix it, so you don’t get burned. (Just like oats get stick when you boil them, the oat flour will get sticky too and start to form a dough. Without hot water it just doesn’t come together.)
3. When your mixture is cool enough to bear, it’s time to get your hands dirty. Form two small balls, or loyahs. Let it rest for about 5 minutes.
4. Heat your tawa on high. 
5. Dust your rolling pin and a clean surface with some more of the ground oats (or a pinch of flour) to prevent the dough from sticking on everything. Roll it out until it’s flat. 
6. Transfer to tawa and cook on each side for about 3 minutes, or until completely cooked. 
7. The finished flourless sada roti will be relatively crunchy, but after resting for a while, they’ll become soft. 
8. Serve with your favourite choka or accompanying dish. 

About Post Author

Noor-ud-din Mohammed

Noor-ud-din Mohammed is a linguistics and communications student at the University of the West Indies, St Augustine. Motivated by his passion for healthy living, Noor shares delicious recipes and articles focused on Trinidad and Tobago’s diverse culture and cuisine.

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