This Indian flatbread with spicy potato stuffing is eaten as a snack or a meal. Serve with a chutney or a condiment
October 31, 2017
: 20 min Cook
: 50 min Total
8 cups flour
1 Tablesppon bakink powder
1/2 teaspoon salt
2-3 cups water
1 1/2 lbs baking potatoes, peeled and diced.
1 green onion, green part only, minced or dinely chopped.
2 cloves garlic crushed
1 teaspoon cumin
2 Hot wiri wiri peppers seeded and minced. Or 1 tablespoon hot sauce.
1 tablespoon vegetable oil or melted ghee
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.