Trinidad roti

Ingredients

Quantities for 6 servings.

• 700 g Flour
• 400 ml Warm water
• 2 tsp Baking powder
• 150 ml Vegetable oil
• 80 g Ghee
• 1 kg Chicken for the curry, in pieces
• 3 tbsp Curry powder
• 6 clove Garlic
• 1 piece Scotch bonnet
• 400 g Potatoes
• 4 sprig Thyme
• 2 tsp Salt

Method

1. Knead a soft dough from the flour, baking powder, salt and warm water, working it ten minutes.
2. Cover it and rest it an hour; the dough should become pliable and stop springing back.
3. Marinate the chicken with the curry powder, garlic, thyme and salt and stew it with the potato for forty minutes.
4. Divide the dough into six balls, roll each one thin and brush it with oil.
5. Roll the round into a rope, coil it into a spiral and let it rest twenty minutes.
6. Roll the spirals out into rounds again and cook them on a dry pan a minute and a half a side, brushing with ghee.
7. Move the bread onto a board and beat it into soft rags with two spatulas. Serve with the curry.