Roti | Trinidad and Tobago

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup water (approximately)
• 2 tbsp vegetable oil
• Butter or ghee for brushing

For the Filling:

• 2 cups cooked and seasoned meat (chicken, beef, or goat)
• 1 cup cooked potatoes
• 1/2 cup cooked chickpeas (optional)

Instructions:

1. In a large bowl, mix the flour, baking powder, and salt. Gradually add water to form a soft dough. Knead the dough for about 5-7 minutes until smooth.
2. Divide the dough into 4 equal balls. Let them rest, covered, for 30 minutes.
3. Roll out each dough ball into a thin circle (about 8 inches in diameter).
4. Heat a griddle or skillet over medium heat. Cook each roti for 1-2 minutes on each side, brushing with butter or ghee as it cooks, until lightly browned and puffed up.
5. To assemble, place some meat, potatoes, and chickpeas (if using) in the center of each roti. Fold the sides over to enclose the filling.
6. Serve warm with chutney or hot sauce.