I grew up on bake or roast bake as we call it. This was eaten more than fry bake. I guess this is a good thing because one should never eat too much fried foods. Roast bake on the other hand requires little or no oil or butter. The bake could be made from plain flour or better yet with some whole wheat. Lately, I have been adding some whole wheat to the flour and it has not compromised it taste or the texture.
Roast bake, as its name implies, is a flat bread that is roasted on a tawah (platin or griddle) or in a heavy big iron pot on top of a stove. The bake is roasted on both sides. However, pay close attention to the bake roasting because it cooks quickly and you don’t want to burn it.
Roast bake is no fuss to make because it can be eaten with butter, bologna, tuna, saltfish, cheese, vegetables (such as pumpkin, bodi, cabbage, baigan, and tomatoes). The vegetables could be steamed or curried or raw.Try tomato choka or baigan choka with roast bake and you will enjoy it!
Sift together the flour, baking powder and salt. Add the sugar and mix together. 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. Place the bake on a clean cloth and cover. Serve hot with preferred filling.
I always enjoy hot bake with a little butter; It’s a taste you just can’t beat!