Simply Trini Cooking

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  1. Lore
    August 12, 2008 • 12:16 pm

    I bet this tasted as good as it looks. Always up for a new flat bread recipe.

  2. Jeff Hertzberg
    August 13, 2008 • 2:38 am

    This looks great! We do something similar with a yeast dough in our book.

    Jeff Herzberg
    http://www.artisanbreadinfive.com

  3. Cynthia
    February 12, 2009 • 9:49 pm

    Felix, 2 questions – did you make this in your karahi and did you cover the pot at any point in time?

  4. Raz4125
    February 12, 2009 • 10:35 pm

    UMMM! I don’t know what is a karahi. You’ll have to explain.

    The pot wasn’t covered.

  5. Dora
    January 11, 2010 • 7:23 pm

    is this dough supposed to raise at all in the 30 minutes rest period? i am int he process of making it right now, and i was so disappointed when i saw it remained the same size.

  6. Dora
    January 11, 2010 • 10:56 pm

    i now know what i did… i forgot the sugar! lol. it came out small, but it was still edible. Ate it with some saltfish. thanks for this recipe. definitely worth perfecting on my part ;-) PS. Haven’t gotten around to either El Socorro or Port-of-Spain, but it is still on my to-do list. you don’t have to post up this comment, by the way..

  7. Felix
    January 12, 2010 • 12:48 am

    Glad you got through Dora. That’s how you perfect something just try until you master it. Thanks for sharing!

  8. Mark
    September 5, 2013 • 1:27 pm

    Hi! Great posts. Just wondering if this Roast Bake is the same as the Pot Bake I heard my grandparents used to make.

    • Felix
      September 5, 2013 • 8:04 pm

      Yep, same thing.


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