Learn how to make a gluten free version of the infamous sugar roti. Totally foolproof, sweet, buttery with a caramelized flavour that is guranteed to bring back childhood memories.
Sugar roti is another variation of roti, trust me there are so many to explore. Even though I didn't grow up on this particular type of roti.
We do have family friends who are from Trinidad and Tobago and have been fortunate enough to have tasted it through them.
Sugar roti is a type of flatbread that is very similar to sada roti, with the exception being that it is filled with sugar.
From what I have learnt from our family friends this roti is particularly popular with children, which makes sense since most kids enjoy anything sweet right?
It is a nostalgic flatbread that often evokes stories from ones childhood. I loved hearing about how it was often prepared off the back of paratha or sada dough.
I must admit even I wished that I had grown up on it too but thankfully I learnt how to make it from our Trini friends and sampled some of theirs before doing a gluten free version.
The gluten free version
Thankfully this roti recipe is incredibly easy because it uses exactly the same dough format as my sada roti recipe.
I do add abit more psyllium husk and xanthan gum to this recipe because it yields abit more elasticity which is needed for this version of roti.
Because we are working with sugar and sugar can burn quite easily, when stuffing the doughballs it is essential not to over stuff the balls and not have them burst.
The reason being is that the sugar will burn when placed directly on the tawa/pan while the roti is cooking.
As a result of this, this will create a burnt/sticky mess which won't be easy to clean.
You will also want to use sugar with fine/small granules as they are less inclined to make a mess.
I like to rotate between coconut and raw cane sugar, as with all of my sweet recipes. Please be mindful of eating this in moderation and not going overboard.
I want you all to explore healthier options rather then omit sweetener all today. Of course, eating this on a daily basis isn't good for you.
Instead, see this as a sweet, gluten treat to indulge in every once in awhile.
Sometimes we like to add some spices such as cinnamon, mace, nutmeg and sometimes allspice.
One more thing, it is very important to keep the dough hydrated, this is will make it a lot easier to work with so please keep this in mind.
The steps
- Place all of the dry ingredients in a medium sized bowl - cassava flour, tapioca starch, brown rice flour, psyllium husk, xanthan gum baking powder and pink salt.
- Use a whisk or large spoon to evenly combine all of the dry ingredients.
- Drizzle in the olive oil then start to pour in the hot water, a little at a time, so in other words, do so in increments using a spatula/spoon/hands to form a big pliable doughball (you won't need all of the hot water).
- The dough should be soft, firm but not too sticky.
- Slice the dough into equal parts then roll each piece into a ball using wet hands then cover the bowl with a cloth.
- Place the coconut sugar in a small bowl with the optional spices and set aside.
- Grab one of the balls and proceed to open while flattening it into a curved disc (don't make it thin or the sugar will burst through).
- Add 1-2 teaspoons of the coconut sugar into the disc (do not overfill) and enclose to make a ball by pressing and pinching the edges to secure the dough around the filling.
- Dip the ball in the leftover water (this will help to keep it hydrated and easier to roll.
- Set the filled dough ball aside and cover.
- Repeat the previous 4 steps with the rest of the dough.
- Lay some parchment paper on a clean surface, lightly dusted with cassava flour and place one of the doughballs on the paper while keeping the rest of the dough covered.
- Lightly dust a rolling pin with cassava flour then proceed to roll the dough as thin as possible without the filling bursting through to make a disc. Use a pizza cutter or knife to trim around the edges or to form a small-medium sized circle if you are finding this difficult.
- Repeat the above step placing each disc on some parchment paper until 4 discs (depending on size) are made. Shake off any excess flour if needed.
- Heat up the tawa/crepe pan or skillet on high heat, you want the pan to be piping hot before starting. Hover your hand over the pan to determine its readiness.
- Lightly grease the pan with vegan butter.
- Place the dough on the hot pan then reduce the heat so it is slightly below high heat (not medium but not high so the roti burns, just in between).
- Use a pastry brush to lightly grease the topside with butter.
- Leave the dough to cook until small bubbles start to form and/or the side directly exposed to the tawa starts to brown a little (use an egg spatula or tongs to check this).
- Flip the roti over and cook the other side until bubbles form.
- Once cooked, placed the roti on a plate lined with a damp cloth and cover.
- Repeat the above steps with the rest of the doughballs.
Notes and tips
- For best results, serve the roti immediately/while it is still hot or the texture of the roti will change when it is cold.
- It is normal for the roti NOT to puff up but some small bubbles should form.
- Feel free to add some additional spices - mace, nutmeg, allspice or cinnamon.
- Make sure you are using granules (coconut/raw cane sugar) that are fine not large/coarse.
- If you want a more sweeter edge to your roti then use raw cane sugar instead.
- Make sure to apply vegan buttter in between making each roti.
- Don't rush the process by turning up the heat to high as you want the sugar to caramelise and not burn on the inside.
- Make sure not to overstuff the doughball, 1-2 teaspoons of sugar is suffice.
- Be sure to completely seal the dough balls so the sugar doesn't seep out during cooking.
Other roti and similar recipes to try
- Dhal Puri Roti
- Gluten Free Roti (Sada Roti)
- Sweet Potato Roti
- Jamaican Festival
- Jamaican Fried Dumplings
- Trinidad Coconut Bake
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Sugar Roti (Gluten Free)
Ingredients
- 1 cup cassava flour (120g)
- ⅓ cup tapioca starch (40g)
- ⅓ cup brown rice flour (52g)
- 1 tablespoon psyllium husk (10g)
- 1 teaspoon xanthan gum (3g)
- 2 teaspoon baking powder (8g)
- ½ teaspoon pink salt (3g)
- 1 tablespoon olive oil (14)
- 2½ cups hot water (590ml)
For the filling
- ¼ cup coconut sugar (40g)
- ⅛ teaspoon nutmeg (0.25g)
- ⅛ teaspoon cinnamon (0.25g)
- melted butter to brush the inside of the dough and the tawa
- addition tapioca starch for dusting
Instructions
To make the dough
- Place all of the dry ingredients in a medium sized bowl - cassava flour, tapioca starch, brown rice flour, psyllium husk, xanthan gum baking powder and pink salt.
- Use a whisk or large spoon to evenly combine all of the dry ingredients.
- Drizzle in the olive oil then start to pour in the hot water, a little at a time, so in other words, do so in increments using a spatula/spoon/hands to form a big pliable doughball (you won't need all of the hot water).The dough should be soft, firm but not too sticky.
- Slice the dough into equal parts then roll each piece into a ball using wet hands then cover the bowl with a cloth.
For the filling
- Place the coconut sugar in a small bowl with the optional spices and set aside.
- Grab one of the balls and proceed to open while flattening it into a curved disc (don't make it thin or the sugar will burst through).
- Add 1-2 teaspoons of the coconut sugar into the disc (do not overfill) and enclose to make a ball by pressing and pinching the edges to secure the dough around the filling.
- Dip the ball in the leftover water (this will help to keep it hydrated and easier to roll.
- Set the filled dough ball aside and cover.
- Repeat the previous 4 steps with the rest of the dough.
To form/shape the roti
- Lay some parchment paper on a clean surface, lightly dusted with cassava flour and place one of the doughballs on the paper while keeping the rest of the dough covered.
- Lightly dust a rolling pin with cassava flour then proceed to roll the dough as thin as possible without the filling bursting through to make a disc.
- Use a pizza cutter or knife to trim around the edges or to form a small-medium sized circle if you are finding this difficult.
- Repeat the above step placing each disc on some parchment paper until 4 discs (depending on size) are made.
- Shake off any excess flour if needed.
To cook the roti
- Heat up the tawa/crepe pan or skillet on high heat, you want the pan to be piping hot before starting.
- Hover your hand over the pan to determine its readiness.
- Lightly grease the pan with vegan butter.
- Place the dough on the hot pan then reduce the heat so it is slightly below high heat (not medium but not high so the roti burns, just in between).
- Use a pastry brush to lightly grease the topside with butter
- Leave the dough to cook until small bubbles start to form and/or the side directly exposed to the tawa starts to brown a little (use an egg spatula or tongs to check this).
- Flip the roti over and cook the other side until bubbles form.
- Once cooked, placed the roti on a plate lined with a damp cloth and cover.
- Repeat the above steps with the rest of the doughballs.
Notes
- For best results, serve the roti immediately/while it is still hot or the texture of the roti will change when it is cold.
- It is normal for the roti NOT to puff up but some small bubbles should form.
- Feel free to add some additional spices - mace, nutmeg, allspice or cinnamon.
- Make sure you are using granules (coconut/raw cane sugar) that are fine not large/coarse.
- If you want a more sweeter edge to your roti then use raw cane sugar instead.
- Make sure to apply vegan buttter in between making each roti.
- Don't rush the process by turning up the heat to high as you want the sugar to caramelise and not burn on the inside.
- Make sure not to overstuff the doughball, 1-2 teaspoons of sugar is suffice.
- Be sure to completely seal the dough balls so the sugar doesn't seep out during cooking.
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