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Roti bread
From: Arlene
Allen
Variations on roti are popular throughout the Caribbean and
parts of South America, including Guyana and Jamaica.
The curry filling can be a potato vegetable curry (like the
following recipe which is one of my favorites).
(prepataion time-approximately 1 and 1/2 hours)
- 1 cup flour
- dash baking soda
- milk (1 to 4 tablespoons, depending on humidity)
- 1/4 cup vegetable oil
- salt to taste
- (optional-use combination of flour and ground chick peas)
- corn meal, bread crumbs, ground chick peas, or flour (for
cutting board)
- Also-rolling pin + cutting board or similar surface
In a big bowl, mix flour, and baking soda (and salt if you want
any)
(Mix with your hands/fingers)
Add 1 tablespoon milk and work the mixture with your hands, trying
to make a big ball.
Once you have the dough in a ball, stop adding milk.
Make the dough into 3 balls and let them rest for 10 minutes.
Put the oil in a in a bowl
(so that you can get to it with your fingers.
Roll out the dough on a board covered with bread crumbs or cornmeal
or ground chick peas or flour.
Each ball chould make a circle 8" wide.
Don't worry if it's too hard to roll out at this stage; the
dough may be tough.
Brush a thin layer of oil over the top surface of the circle
and then scrunch it back up into a ball.
Do this for all 3 balls, then let them sit for 1/2 hour to rest.
The roll them 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.
Now warm a frying pan with a thick, even bottom to medium
heat, no oil (there is already oil on the roti).
Put one of the roti circles in and cook for about 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 potato curry mixture on top of the skin and fold
the skin around it.
You can eat it with your hands, or if it is too messy, silverware.
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