Roti is a Guyanese staple, there is not a household that doesn’t eat roti on a regular basis (don’t hold me to that ‘fact’). The flatbread can be enjoyed with any form of side dish or you can even add meat or some, thick condensed milk inside and enjoy! Here are some facts to remember the next time you eat your hot, sada roti with curry.
Facts About Naan / Sada Roti
Naan is a special type of roti that is made and served all across Asia. Many countries have their own special naan recipes. Some speculate that naan was first created in ancient Egypt where they experimented with yeast but since the name derives from Persia many people also say that its creation is thanks to the Persians and the Mughal Empire (the period between the 16th and 19th centuries, where Islamic rulers ruled over most of South Asia.)
Naan’s popularity grew among the royals in India during the 1500s when it was served as a breakfast dish.
Naan wasn’t a common food back then; rather, only royals and noble households could afford to eat it. Few people were aware of the treasured talent of creating naan, which is an art and a skill that was to be earned.
Photo of William Tooke. Photo Source: https://en.wikipedia.org/wiki/William_Tooke
The naan didn’t reach Great Britain until the 20th century, when Veeraswamy, which is still the oldest restaurant in London and served naan on their menu.
William Tooke, an English historian, and priest introduced the Naan to the Western world in 1799 by mentioning it in his journals and then in his etymological Encyclopedia of Russia.
There has also been an early recorded mention of naan by an Indo-Persian poet named Amir Kushrau in 1300 AD.
If you are interested in making your own naan / sada roti check out this simple recipe by clicking here: https://www.thingsguyana.com/sada-roti-a-quick-and-simple-flatbread-made-in-guyana/
The recipe above is best known to most Guyanese but the one that will be shared below is basically garlic bread but South East Asian style. It is a delicious and mouth-watering dish that is sure to leave you coming back for seconds.
How To Make Garlic Naan
Ingredients
- 4 tablespoons of all-purpose flour
- 1 tsp of salt
- 1 cup lukewarm water
- 1 tbsp sugar
- 2 tsp active yeast
- 1/3 cup milk
- 2 tbsp yogurt
- 3 tbsp vegetable oil
- 2 cloves of garlic grated
- 3 tbsp butter
- 3 tbsp chopped cilantro
- 2 tsp minced garlic
Preparation
- Mix flour and salt in a bowl and set aside.
- Add lukewarm water, sugar, and yeast in a steel bowl and allow it to sit for 5 to 10 minutes. The mixture will become frothy once it has been activated.
- Once the yeast is activated add milk, yogurt, and oil, and stir. Afterward, add your flour and combine.
- Add your grated garlic and mix once more. Ensure that your dough mixture is not very sticky. You can add more flour but do not allow it to become too dry and flaky.
- Knead for 2 minutes and then transfer to a greased bowl.
- Cover the bowl with a towel and allow the dough to rise for 60 to 90 minutes.
- After the dough would have been given enough time to rise you gently punch the top to release the air.
- Oil your hands and separate the dough into eight parts. Place them on a pan and cover them with a towel and allow them to sit for 10 to 15 minutes.
- While your dough is set aside, let your butter, adding garlic and chopped cilantro to create a nice glaze for rubbing on your naan / sada roti after it is done.
- Using a rolling pin roll each ball of dough out to about 10 inches.
- Transfer your dough to a hot skillet or tawa and let it cook for a few minutes until you start to see bubbles on top. Brush your garlic glaze mixture on top. After flipping over and doing the same process on the other side remove from skillet / tawa and allow to cool.
- ENJOY YOUR HOMEMADE NAAN GARLIC BREAD!
Photo of Garlic Naan. Photo Source: https://commons.wikimedia.org/wiki/File:Restaurant_Rajasthan_(Paris)_-_Garlic_Naan_(2).jpg
Culinary tip: put oil on your rolling pin so that the dough does not stick
References:
- https://philosokitchen.com/naan-bread-recipe-history/
- http://upbproducts.co.uk/2016/06/01/evolution-naan-history-indias-best-loved-bread/
- https://en.wikipedia.org/wiki/Naan
- https://www.cookwithmanali.com/restaurant-style-garlic-naan/
