Aloo Roti

Directions

• Step 1 Combine flour, baking powder, and salt into a large mixing bowl.
• Step 2 Gradually mix in enough water to form a soft dough. Knead dough until smooth and elastic. Cover and let rest one hour.
• Step 3 Meanwhile, boil potatoes in water to cover until soft. Drain. Mash with green onion, garlic, cumin, hot pepper, and salt and pepper. Let cool slightly.
• Step 4 Divide dough into eight equal parts and shape into smooth balls. Let rest five minutes.
• Step 5 On floured surface, roll out one ball of dough into a circle 5 inches in diameter.
• Step 6 Spread 1/2 teaspoon oil over surface with a pastry brush or the back of a spoon.
• Step 7 Spoon 1 to 2 heaping tablespoons of potato filling in the middle. Bring edges of dough to a central point and squeeze together.
• Step 8 Flatten squeezed edges maintaining ball shape. Press ball, edges down, on a lightly floured surface while preparing the remaining Roti‘s.
• Step 9 Heat large shallow frying pan, griddle or electric griddle or Guyanese tawa.
• Step 10 Gently flatten one field ball of dough on floured surface. Roll out carefully to 6 to 7 inches in diameter. Place on hot pan and reduce heat to medium.
• Step 11 Turn roti after one minute and brush 1 to 2 teaspoons oil or ghee over the slightly cooked side.
• Step 12 Repeat on second side. Cook on both sides until Roti is lightly browned and begins to rise.
• Step 13 As each roti is cooked place on large plate and keep warm..
• Step 14 Serve immediately.