ROTI BREAD

(preparation time-approximately 1 and 1/2 hours)

Ingredients:

-(for cutting board) Also rolling pin +
-cutting board or similar surface
-milk (1 to 4 tablespoons,
-depending on humidity
-(optional use combination of
-flour and ground chick peas)
-corn meal, bread
-crumbs, ground chick peas,
-or flour
1/4 cup vegetable oil
-dash baking soda
-salt to taste
1 cup of flour

Method:

First in a large bowl, mix together the
flour with the baking soda, add the salt
for flavor if you want any. Mix together
with your hands and fingers.

Add one tablespoon of milk then work the
mixture with hands, trying to make a big
ball. Once you have the dough in a ball,
stop adding the milk.

Next form the dough into three balls and
let it rest for at least 10 minutes. Put
the oil in a bowl so that you can get to
it with fingers.

Use a board to roll out the dough covered
with bread crumbs, corn meal ground chick
peas or flour. Each ball should make a 8″
wide circle.

If the dough is too hard to roll out don’t
worry at this stage the dough maybe tough.

Brush a thin layer of the oil on top of the
surface of the circle and scrunch back into
a ball. Do this for all 3 of the balls, and
let it sit and rest for about half an hour.

Roll the balls out and oil them again. This
time it should be easier, but they may be a
little more sticky, so make sure your board
and rolling pin are well floured.

Warm a frying pan with a thick, even bottom
to medium heat, no oil (there’s already oil
on the roti).

Put one of the roti circles in and cook for
at least a minute. Turn it and when the hot
surface cools a little, wipe it with oil.

When there are some golden spots, the bread
is done. Keep it between 2 plates or under a
cloth to keep it soft and warm.

Dump the potatoe curry mixture over the top
of bread and wrap the bread around it. You
can eat it with your hands, or if it seems
to be too messy, use silverware.