Barbadian salt bread — soft, fluffy yeasted rolls with a golden crust that sound hollow when tapped, a beloved Bajan staple perfect warm from the oven.
Bajan salt bread is Barbados's everyday roll — soft, slightly chewy and faintly sweet, perfect split and filled or torn alongside a saucy stew. Despite the name it's not especially salty; it's the comforting bread you'll find on tables right across the island.
Prep 20 min
Cook 30 min
Total 130 min
Medium
- 2 tubs Yeast
- 2 tsp Sugar
- 1 tsp Salt
- 2 tablespoons Vegetable Oil
- 6 cups Flour
- 2 1/2 cups Warm Water
Preparation
- Sift half the flour and mix with the salt and yeast in a large bowl, then slowly add the warm water until it forms a stiff dough, adding more sifted flour until it's stiff enough to knead.
- Lightly flour the work surface and knead for 10 minutes until smooth and elastic, then place in a greased bowl.
- Leave somewhere warm for 40–50 minutes until doubled — it's ready when you poke it and the indentation stays.
- Preheat the oven to 425°F (220°C).
- Divide the dough into 12 equal portions, roll each into a fist-sized ball, and place on a greased baking sheet.
- Leave in a warm place for a further 40 minutes, until doubled again.
- Bake in the centre of the oven for 25–30 minutes, until golden brown and hollow-sounding when tapped.
Tips from the ZestyPlate Kitchen
- Add the warm water gradually until the dough is stiff but kneadable — too wet and it won't hold its round shape.
- Knead the full ten minutes; that develops the gluten for the signature soft, springy crumb.
- Let it prove until doubled and a poke leaves a lasting dent — patience here means lighter bread.
- A hollow tap on the base tells you they're baked through.
Frequently Asked Questions
The name is traditional rather than literal — it's a mildly seasoned, slightly sweet roll, not a salty one.
Yes — after the first prove you can refrigerate it overnight; bring it back to room temperature before shaping.
Split and filled with cheese, fish cakes or fried egg, or simply buttered alongside soup or stew.
