Preparation / Directions:
(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,
silverw
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