Roti bread

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.

(preparation 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.

From: Arlene Allen