Recipe
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon brown sugar (optional)
1 1/2 cups water (approx.)
2 baking potatoes
1/2 teaspoon ground geera (roasted cumin powder)
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon green seasoning (optional)
1/2 teaspoon fresh crushed pepper
1/2 cup oil
Directions
Cut the potatoes down the middle and place in a pot of water, enough to cover the potatoes on the stove to boil.
Boil the potatoes until fork tender, drain and allow to cool.
In a large bowl add the flour, salt, sugar and baking powder. Slowly add in the water and knead, for about 5 minutes. The dough should be soft, but not sticking to your fingers. Rub about 1 teaspoon of oil over the dough and cover with a dish towel and allow to rest for 30 minutes.
Peel the potatoes and add it to a bowl. Using a potato masher, mashed the potatoes, trying to remove as many lumps as possible. You need soft, smooth potatoes for this.
Add in the geera, salt, black pepper, green seasoning and pepper.
Mix until everything is fully mixed into the potato.
After the dough has sat for 30 minutes, start breaking off pieces into golf ball sizes. Roll into balls.
Take each ball and press to flatten into little discs, scoop 2 tablespoon of the mashed potato in to middle of the disc. Take the dough and wrap it around the potato, pinching the ends together to form a ball. Make sure to not pierce the dough through.
After filing all of the dough, allow to sit for 10 minutes covered.
Place your Tawa (or you can use a wide flat skillet) on the stove on medium to high heat.
Using a rolling pin and extra flour for dusting if necessary, roll out the filled dough, into a thin large circle, without causing any holes.
Once the Tawa or skillet is hot, place the rolled out dough on.
Once you start to see little bubbles on the dough, flip it using a flat stick or the handle of a spoon. Once you flip it, using a brush, baste the side up with oil, all over. Just enough to cover the surface.
Flip it over again and baste the other side. You will have to work fast so that it does not burn.
Once both sides has been oiled and the roti starts to swell, remove it from the heat and place in a warm place to keep hot.
Repeat until all the roti has been cooked.
Serve with any types of curry. Or you can eat it as it is. It is delicious both ways.
