Curried Chickpea Roti (Gluten-Free)

Instructions

1. 1Prepare the ingredients: Dice the 1 large Potato into 1.27 cm (1.25 cm) cubes. Dice the 1 medium Onion into 0.635 cm (0.6 cm) pieces. Mince the 4 cloves Garlic. Finely mince the 0.25 small Scotch Bonnet Pepper. Drain and rinse the 2 cans Chickpeas thoroughly.
2. 2Start the curry base: Heat a large heavy-bottomed pot or a 6-quart (5700 ml) Dutch oven over medium heat (148.9-162.8°C / 150-160°C). Add the diced 1 medium Onion and minced 4 cloves Garlic, then sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the 2 tbsp Curry Powder and the finely minced 0.25 small Scotch Bonnet Pepper, cooking for 1 minute while stirring constantly until fragrant.
3. 3Simmer the curry: Add the diced 1 large Potato, the drained and rinsed 2 cans Chickpeas, 1 can Coconut Milk, and 1 cup Vegetable Broth to the pot. Bring the mixture to a boil over medium-high heat (176.7-190.6°C / 175-190°C), then reduce the heat to low (93.33-107.2°C / 95-105°C), cover the pot, and simmer for 30 minutes, or until the potato cubes are tender when pierced with a fork.
4. 4Prepare the gluten-free flatbread dough: While the curry simmers, combine the 2 cups Gluten-Free Flour Blend and 0.5 tsp Salt in a large mixing bowl. Gradually add the 1 cup Water, mixing with your hands until a soft, pliable dough forms, then knead the dough gently in the bowl for 2-3 minutes until it is smooth.
5. 5Form the gluten-free flatbreads: Divide the prepared dough into 8 equal portions. On a clean, flat surface, roll each portion into a thin circle, approximately 15.24-20.32 cm (15-20 cm) in diameter.
6. 6Cook the gluten-free flatbreads: Heat a griddle or a 25.4 cm (25 cm) skillet over medium heat (148.9-162.8°C / 150-160°C). Place one rolled flatbread onto the hot griddle and cook for 2-3 minutes per side, until lightly browned spots appear and the flatbread puffs up slightly. Repeat this process for the remaining 7 flatbreads.
7. 7Serve: Serve the hot curried chickpeas immediately, spooned directly into the warm gluten-free flatbreads.

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