Egg-Free Kenyan Chapati Breakfast Wraps

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour and the 1/2 tsp Salt. Add 2 tablespoons of the 1/4 cup Oil. Gradually add the 1 cup of Water, mixing with your hands until a soft dough forms.
2. 2Turn the dough out onto a clean surface and knead for 5-7 minutes. The dough should feel smooth and elastic. Divide the dough into 8 equal portions and roll each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes.
3. 3While the dough is resting, prepare the potato filling. Peel and cut the 2 medium Potatoes into 2.54 cm cubes. Place the cubed potatoes in a medium pot and cover with water. Bring to a boil over high heat and cook for 10-15 minutes, or until fork-tender. Drain the water and mash the potatoes in a bowl. Finely dice the 1/2 medium Onion. Heat 1 tablespoon of the 1/4 cup Oil in a skillet over medium heat (176.7°C / 175°C). Add the diced onion and cook for 3-5 minutes, or until softened and translucent. Add the 1/2 cup Peas and 1/2 cup Carrot and cook for another 5 minutes, stirring occasionally. Stir in the mashed potatoes, 1/2 tsp Turmeric, 1/2 tsp Cumin, 1/2 tsp Coriander, and 1/4 tsp Chili Powder. Mix everything together until well combined.
4. 4Lightly dust a clean surface with a little flour from the 2 cups of All-Purpose Flour. Take one dough ball and roll it out into a thin circle, about 15.24-20.32 cm in diameter. Repeat with the remaining dough balls.
5. 5Heat a lightly oiled griddle or frying pan over medium-high heat (190.6°C / 190°C). Use the remaining 1 tablespoon of the 1/4 cup Oil to lightly grease the cooking surface. Cook each chapati for 1-2 minutes per side, or until golden brown spots appear and the chapati puffs up slightly.
6. 6Place a cooked chapati on a flat surface. Spoon about 1/8th of the potato filling onto the center of the chapati. Fold the chapati in half, then roll it up tightly to form a wrap. Repeat with the remaining chapatis and filling.
7. 7Serve the wraps warm.

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