Complexity: Medium


  • 2 cups all purpose flour
  • 2 cups whole-wheat flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 cups water


  1. Sift all purpose flour, baking powder and salt in a bowl. Add the whole-wheat flour and mix. Add water and mix to form soft dough. If dough is a little sticky, add a little more flour. Shape into a ball. Knead dough for 1 – 2 minutes and leave to rest for ½ hour. 2. Divide the dough into 4 and shape into 4 balls. On a floured board, roll dough into a flat circle approximately ½ inch thick.
  2. Cook the dough on a hot tawah or baking stone, turning once or twice on either side. Tilt the tawah at an angle so that the edge of the roti is close to the flame. Spin the roti quickly letting the entire rim of the roti touch the flame. The roti will swell.
  3. Remove and cover with a cloth to keep warm. Repeat the process with the rest of the dough.
  4. Cut the sada into quarters and serve with desired filling