Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour
   2      tablespoons   baking powder
   1      pinch         salt
   2      teaspoons     oil
   1 1/2  cups          -- water, lukewarm
   2 1/2  pounds        chicken -- skinned, boned and
                        -- cut into 1-1/2
                        -- inch cubes
   1      teaspoon      garlic -- chopped
   1                    scallion -- finely chopped
     1/2  teaspoon      scotch bonnet pepper -- finely chopped
   1      teaspoon      salt
   3      tablespoons   curry powder
   1      tablespoon    jira -- ground
     1/2  tablespoon    pepper -- black
   2      tablespoons   oil -- for each poori
                        scallions -- garnish
                        scotch bonnet pepper -- finely chopped
                        -- (garnish)
     1/2  cup           -- water, or more

Preparation:

To prepare the pooris, combine the flour, baking powder, and salt in a mixing bowl. Pour the oil into the water, then add this mixture to the flour mixture to form a dough. Mix well. Knead for about 5 minutes until dough is very smooth. Divide into 6 balls of dough. Set aside for about 2 hours, covered with a damp cloth. Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter. Set aside, covered. To prepare the filling, combine the chicken and all the other ingredients except the oil and the garnish. Mix well and marinate for 2 hours or longer. When done marinating, add 2 tablespoons oil to a saucepan and heat to medium. Add the chicken mixture and cook, stirring constantly for about 5 minutes. Add the water then cook on low for about 5 minutes, or until chicken is tender. Keep warm. Add 2 tablespoons of oil to a skillet or grill. Place the rolled pooris on the skillet. Fry each side for about 2 minutes, or until lightly browned. Brush each side with margarine or oil. Wrap in clean towel to keep warm until ready to serve. When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve. Garnish with scallions and Scotch Bonnet pepper. NOTES: This chicken roti is a mixture of chicken and seasonings that is : put into a piece of bread called a poori, and then eaten like a : sandwich. The fillings vary from island to island in the : Caribbean, depending on available ingredients and preferred : seasonings. This recipe came from Chef Joseph Kissoonlal. He : is of East Indian descent, and is the master behind the fine : foods served at Granny B's Kitchen in Miami, a restaurant that : features slow-cooked, fast food!, Caribbean-style