Plain puffed roti
Sada roti is the everyday morning bread of Indo-Trinidadian homes, a thick, plain round cooked on a flat iron tawa and puffed over the open flame until it swells like a ball. It is split open and filled with baigan choka, tomato choka or fried bodi, and is lighter and simpler than flaky buss-up-shut. The common mistake is a stiff dough; it should be soft and slightly tacky so steam can puff it. A short rest makes rolling easier. Chef's tip: once the roti has cooked on both sides, hold it with tongs right over a gas flame for a few seconds and it will balloon; on an electric hob, press the edges with a folded cloth instead.
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