To eat Sada roti, we traditionally tear it or cut it into quarters. We also cut or pry it open so that we have two layers for tearing into smaller pieces for dipping into Baingan (eggplant) or Tomato choka, or as I wrote a couple of weeks ago, slathering with butter. Well, for the past week, instead of tearing, cutting, dipping, and slathering, I have been topping my Sada roti, giving it another type of treatment, after all, it is a type of flatbread.
