Chicken Roti

Ingredients:

• 4 cup flour
• 2 tablespoon baking powder
• 1 pinch salt
• 2 teaspoon oil
• 1 1/2 cup ; water, lukewarm
• 2 1/2 lb chicken; skinned, boned & cut into
• 1 teaspoon garlic; chopped
• 1 scallion; finely chopped
• 1/2 teaspoon scotch bonnet pepper; finely chopped
• 1 teaspoon salt
• 3 tablespoon curry powder
• 1 tablespoon jira; ground
• 1/2 tablespoon pepper, black
• 2 tablespoon oil; for each poori
• 1 scallions; garnish
• 1 scotch bonnet pepper; finely chopped (garnish)
• 1/2 cup ; water, or more

Method:

1. To prepare the roti: combine the flour, baking powder, and salt in a mixing bowl.
2. Pour the oil into the water, then add this mixture to the flour mixture to form a dough.
3. Mix well. Knead for about 5 minutes until dough is very smooth.
4. Divide into 6 balls of dough. Set aside for about 2 hours, covered with a damp cloth.
5. Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter. Set aside, covered.
6. To prepare the filling: Combine the chicken and all the other ingredient- except the oil and the garnish.
7. Mix well and marinate for 2 hours or longer. When done marinating, add 2 tablespoons oil to a saucepan and heat to medium.
8. Add the chicken mixture and cook, stirring constantly for about 5 minutes.
9. Add the water then cook on low for about 5 minutes, or until chicken is tender. Keep warm.
10. Add 2 tablespoons of oil to a skillet or grill. Place the rolled roti on the killet.
11. Fry each side for about 2 minutes, or until lightly browned. Brush each side with margarine or oil.
12. Wrap in clean towel to keep warm until ready to serve.
13. When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve.
14. Garnish with scallions and Scotch Bonnet pepper.