Roast Bakes or Pot bakes, as they are referred to, are nothing short of heavenly. Accompanied by eggs, slathered with butter or cheese, or breaking off a piece to scoop up smoked herring and tomatoes, saltfish and tomatoes or buljol is quite a gratifying experience. This is a plain version–no grated coconut or coconut milk. Check out that version, which has already been posted here or the original rustic baked version here.
Simple Pot Bakes or Roast Bakes | Stove Version
Roast Bakes or Pot bakes, as they are referred to, are nothing short of heavenly. Accompanied by eggs, slathered with butter or cheese, or breaking off a piece to scoop up smoked herring and tomatoes, saltfish and tomatoes or buljol is quite a gratifying experience. This is a plain version--no grated coconut or coconut milk. Check out that version which has already been posted.
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Servings: 8
Calories: 335kcal
Ingredients
- 4 cups unbleached all purpose flour
- 2 teaspoons instant yeast or 2 tbs baking powder
- 4 tablespoons brown sugar or more to taste
- 1.5 teaspoons salt I use Himalayan Salt
- 6 tablespoons butter salted or unsalted, divided
- 1 1/2 cups water lukewarm if using yeast
Instructions
Knead Flour
- In a large mixing bowl, add flour, yeast, salt, sugar and mix to combine. Rub in 4 tbs butter(reserve 2 tbs for cooking}.
- Gradually add water and mix until the dough comes together- not dry or too sticky.
- Remove the dough from the bowl, place on a lightly floured counter. Knead dough by hand for 3-5 minutes by pressing dough down with knuckles to smoothen and folding the dough over itself and pushing out with the heel of your hands, not down. Rotate dough and repeat.
Shape Dough and Cook
- Shape dough into a large round ball, rub the surface with oil, cover and allow it to rest for 20 minutes, minimum.
- When ready to cook, heat a wide heavy bottomed pot over medium low heat and brush with butter.
- Press dough out, 8 inches wide, using your fingers or a rolling pin.
- Place dough in pot, pierce with a fork, wrap the cover with a cloth, cover and cook for about 5-10 mins or until the bottom is golden brown. Brush generously with butter and flip.
- Cook the second side for another 5-7 mins, brush with butter and or until the bottom is golden brown, then flip. The bake is done cooking when it feels light, it doesn’t look or feel raw and the kitchen smells heavenly.
- Using a spatula, remove the bake from the pot and place in a paper towel lined tray. Cut into quarters or eights. Wrap in a clean kitchen towel to keep warm. Butter a slice and eat immediately!
Oven Version
- To bake, shape dough into a large round wide enough to fit into an 8-inch cake pan. Brush dough with 1 tsp water, pierce with a fork, allow it to rest for 20 minutes, After 20 minutes, place in a pre-heated oven 350 F and bake for 25-30 minutes or until golden brown and fully cooked.
Nutrition
Calories: 335kcal | Carbohydrates: 55g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 510mg | Potassium: 106mg | Fiber: 2g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.