Gluten Free Vegan Sada and Dhalpuri Roti
- Moy's Gluten Free Kitchen
- Apr 15, 2019
- 5 min read
Updated: Apr 13
Roti is as essential to our Caribbean cuisine as bread is to other cultures. In Trinidad and Tobago, Sada Roti—a soft, substantial flatbread with a distinctive, lightly charred exterior from being cooked over an open flame—is a versatile staple served for breakfast, dinner, or anytime in place of a sandwich. Its robust texture sets it apart from other breads like pita or naan.
Traditionally paired with vegetarian sides such as bhaigan choka (eggplant), tomato choka, and aloo choka, mastering Sada Roti requires skill to keep it soft for hours. I still recall my first attempt; my then-boyfriend bluntly declared it terrible—as I was, after all, competing with his mother’s perfected recipe. Her roti, which is thicker and wrapped nightly in a “roti cloth” (tea towel) to keep it tender, remains legendary. My gluten‐free adaptation, although producing a thinner version, captures the authentic taste while meeting modern dietary needs.
To Make Gluten Free Dhalpuri Roti
This recipe offers an option for those who wish to try making gluten‐free Dhalpuri Roti as well. In traditional dhal puri preparation, the dough is rested before filling, and the filled rounds are allowed to rest again after shaping. However, gluten—free dough is softer and more delicate, so any extended resting time can weaken it. Therefore, after the dough has rested initially, it must be filled, reshaped, and cooked immediately.
The dhal filling itself requires special “patching.” In gluten‐free dhalpuri, the filling must be cooked using a low-heat with regular stirring until almost all its moisture evaporates. If too much moisture remains, it will compromise the structure of the soft dough, causing it to tear or fall apart during rolling and handling. As the dhal patches, it becomes grainy and slightly browned, and the aroma of the seasoning and geera (cumin) fills the kitchen—a crucial step in achieving the proper texture for gluten‐free dhalpuri.
Dhal Filling Recipe Suggestions:
(use only for the dhal filling)
Enjoy this modern twist on a Caribbean classic—where tradition meets innovation, producing a delectable gluten‐free roti that honors our cultural heritage while accommodating contemporary dietary needs. If you have any further questions or need additional clarifications, please let me know!
Gluten-Free and Vegan Sada (and Dhalpuri) Roti Recipe
You can use this recipe to make gluten free dhalpuri roti. For recipe link suggestions for the dhal filling only, follow the recipe on this page (below) for the roti dough:
Ingredients
For the Dough:
2 cups Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix*
1 tbsp baking powder
1 tsp instant yeast
½ tsp sugar (optional, enhances flavor)
¼ cup vegetable oil
¾ – 1 cup warm water (adjust as needed)
Tapioca flour for dusting (or another finely ground GF flour/starch)
Oil for shaping the dough
*This particular blend of flour yields excellent results. If you are using an alternate blend, one that works for bread is best. If your blend does not contain xanthan gum add 1tsp to the recipe
Alternative Dough Ratio (you can use any grain of your choice e.g. oat flour in place of the buckwheat flour):
1 3/4 cups Wonderful Bread Mix
¼ cup buckwheat flour
½ tbsp ground flaxmeal
Directions
Prepare the Dry Mixture: Sift together the bread mix and baking powder in a medium bowl. Stir in the sugar and instant yeast.
Mix and Knead the Dough: Add the vegetable oil and ¾ cup warm water to the dry ingredients. Mix by hand (or with a mixer) until a sticky, cohesive mass forms. Gradually add additional water—if necessary—to achieve a dough that is sticky but manageable. Cover the bowl and let the dough rest for about 15 minutes.
Shape the Dough Balls: Lightly dust your work surface (a Silpat mat or parchment paper is ideal). With wet hands, pinch off portions of the dough to form approximately six balls. Gently knead each ball on the floured surface until smooth, using as little extra flour as possible. Lightly oil your hands, rub each dough ball, and place them on a greased surface or in a bowl. Cover with oiled plastic wrap and a warm tea towel, then let rest for at least ½ hour.
Cooking Sada Roti: Preheat a tawa or skillet over moderate heat. Just before cooking, lightly “season” the tawa with a thin layer of oil, wiping away any excess.Working with one dough ball at a time (keeping the rest covered), gently roll out the dough on your floured surface to about ½ inch thickness. Turn the dough occasionally, adding minimal flour to prevent sticking or tearing.
Place the roti on the preheated tawa. Cook until small bubbles form and the edges set; then flip to cook the other side. For a traditional finish, you may try swelling the roti directly over a flame (this works on a gas or coil electric range) or cover it on a plate with a tea towel and microwave for about 10 seconds.
Making Gluten-Free Dhalpuri Roti
Follow the Sada Roti recipe through the initial resting stage of the dough. Next, prepare your seasoned dhal using your preferred recipe and the “patching” method:
Patching the Dhal: Cook the dhal on low heat without adding any oil. Stir regularly to promote even browning and allow most of the moisture to evaporate. As the dhal patches, it will become slightly browned and grainy, releasing a wonderful aroma as the geera (cumin) warms up. This step is critical for gluten‐free dhalpuri because any excess moisture will compromise the dough’s structure.
Cooling the Dhal: Once the dhal filling is finished patching, set it aside to cool completely.
Assembling the Dhalpuri: After the dhal has cooled, work with a small piece of dough. Flatten the dough into a disc and place some of the dhal in the centre. Seal the dough by pinching the edges together to fully encase the filling, then gently roll it out further to achieve the desired thickness. Do not allow the assembled roti to rest before cooking, as the gluten‐free dough is particularly soft and may become too tender, making it prone to tearing when handled or rolled out further.
Finishing and Serving:
After cooking, stack the rotis on a plate with a piece of parchment paper between each one to prevent sticking. Cover the stack with a warm tea towel until ready to serve; these rotis are best enjoyed while still warm.
For extended storage, allow the rotis to cool completely, then freeze them immediately—keeping the parchment paper between each roti to prevent sticking. When you're ready to eat, reheat each roti separately and serve immediately for the best texture and flavor.
