This recipe is surprisingly easy including the dough. A friend buys roti wraps which makes it even faster! Once you master it you can make whatever filling you like.
Heat oil in a pan and saute onion and garlic for 4-5 minutes over medium heat. Add the seasonings and cook for 1 minute more.
Add the potato/squash and water and cook for around 15 minutes, until tender. Add the chickpeas and cook for another 5- 10 minutes or until filling is thickened.
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water, mixing as you go (a stand mixer with a dough hook is perfect for this). The dough should hold together when pressed into a ball and not be too sticky.
Divide the dough into 6 equal sized balls and roll then into 8 inch squares. Fill the middle with 1/2 cup of the filling. Fold the dough burrito style (I usually do short side first).
Heat oil in a skillet over medium-high heat until the oil is hot. Reduce heat to medium and place the roti in the pan seam down. Fry for 3-4 minutes or until the crust is golden brown. Turn and cook the other side. Use tongs to cook roti on the sides as well.
This recipe is originally from invinciblemuffin.org.
6 servings