📖 Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp vegetable oil. Mix well. (Tip: Use a sifter for extra fluffy roti!)
2. Gradually add 3/4 cup warm water, mixing with a whisk until a soft dough forms. Don't add all the water at once. You might need a little less or a little more depending on the flour.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. (Tip: The dough should be soft and slightly elastic—not sticky or hard.) If it's too sticky, add a tiny bit more flour, a teaspoon at a time.
4. Divide the dough into 8 equal-sized balls. Cover with a clean, damp kitchen towel and let rest for at least 15 minutes. (Tip: Letting the dough rest allows the gluten to relax, resulting in softer roti).
5. Meanwhile, prepare the filling: Heat 1 tbsp oil in a pan over medium heat. Add 1 chopped onion and sauté until softened. Then add 1 tbsp curry powder, 1/2 tsp turmeric, 1/4 tsp cumin, and a pinch of salt. Stir and cook for a minute until fragrant.
6. Add 1 cup of cooked, mashed potatoes (or your chosen filling), and cook for another 2-3 minutes, stirring occasionally. Remove from heat and let it cool.
7. On a lightly floured surface, roll out each dough ball into a thin, circular disc, about 6-7 inches in diameter. (Tip: Use a rolling pin to get it nice and even).
8. Heat a large skillet or griddle over medium-high heat. Cook each roti for about 1-2 minutes per side, or until golden brown and slightly puffy. (Tip: Don't overcrowd the pan. Work in batches to ensure even cooking).
9. Once all the roti are cooked, spread a generous amount of the curry filling onto half of each roti. Fold the other half over to create a half-moon shape.
10. Serve immediately. Enjoy!