From "Caribbean Cooking for Pleasure", p142
by Mary Slater - Hamlyn Books
ISBN 0600 00879 7

Roti filling:
A good thick and seasoned curry - chicken, beef, vegetarian, whatever you like, with or without potatoes. Lay the roti skin on a flat surface, place a portion of the filling in the middle, then simply fold the skins over the filling (two opposite sides at a time) to seal.

Sift flour, bicarbonate of soda and salt, and bind with enough milk to make a stiff dough.

With floured hands divide the dough into 8 and roll into balls about the size of an egg, flatten (with a rolling pin to circles as large as possible to fit in the pan) and spread with ghee, then pat back to the egg shape again.

Flatten once more, and cook on a dry pan hot enough to sputter a drop of water, turning frequently during cooking - until it browns - and brushing with ghee.

When done, spread well with ghee and clap together between the hands to encourage softness and flexibility. Reserve cooked "skins" between towels to keep warm until all are done, Serve as soon as possible.

Usefulness

These delicious meal pockets can be prepared a few days beforehand, but are best combined at the last moment as even the thickest curry will start to seep through the bread skin before long.

If combined beforehand and then reheated, prepare them with a cold and very thick curry, wrap tightly in greaseproof paper or plastic wrap, and refrigerate immediately. Reheat quickly in a microwave - but be careful not to burn yourself with the filling when they are done.