Roast bake is a popular staple in the Caribbean cuisine, particularly in Trinidad and Tobago. It is a type of bread that is traditionally served with various dishes such as salt fish, curry, and stew. The preparation of roast bake is relatively simple, requiring only a few ingredients such as flour, salt, water, and yeast. The dough is kneaded, rolled out, and then roasted on a tawah or iron pot until it is golden brown. Roast bake is a healthier alternative to other types of bread as it requires little to no oil or butter in its preparation.
Many people prefer to use wholewheat flour when making roast bake as it adds an extra layer of nutrition to the dish. Wholewheat flour is rich in fiber, vitamins, and minerals, making it a healthier option than plain flour. Additionally, wholewheat flour has a nuttier and more robust flavor, which enhances the taste of the roast bake. Roast bake is a versatile bread that can be enjoyed at any time of the day. It can be eaten as a sandwich bread, as a side dish, or even as a snack. Its simplicity in preparation and its health benefits make it a popular option among those who are health-conscious and want to enjoy.
Prep Time: 55minutes
Cook Time: 20minutes
Total Time: 1hour 15minutes
Course: Breads
Cuisine: Caribbean, creole
Servings: 1 bake
Ingredients
- 2 cups plain flour or ¾ plain and ¼ wholewheat
- 1 tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 2 tbsp butter unsalted (or lard)
- Water
Instructions
- Sift together the flour, baking powder and salt. Rub in the fat and slowly mix enough water to make a smooth dough. Cover with a damp cloth and allow the dough to rest for at least 30 minutes.
- Divide dough into two balls and shape them. Allow to rest for 15 minutes.
- Roll each out on a floured board with a rolling pin to about a ½” thick.
- Cook in a hot deep heavy pot or baking stone (tawah) until it rises and is brown. Turn over to other side to cook. Remove and serve hot.
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Recipe © Simply Trini Cooking. All rights reserved
Roast Bake
Ingredients
- 2 cups plain flour or ¾ plain and ¼ wholewheat
- 1 tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 2 tbsp butter unsalted (or lard)
- Water
Instructions
- Sift together the flour, baking powder and salt. Rub in the fat and slowly mix enough water to make a smooth dough. Cover with a damp cloth and allow the dough to rest for at least 30 minutes.
- Divide dough into two balls and shape them. Allow to rest for 15 minutes.
- Roll each out on a floured board with a rolling pin to about a ½” thick.
- Cook in a hot deep heavy pot or baking stone (tawah) until it rises and is brown. Turn over to other side to cook. Remove and serve hot.
