Sri Lankan Vegetable Roti

Ingredients

• 2 cups All-Purpose Flour
• 0.75 cup Water
• 0.5 teaspoon Salt
• 1 medium Potatoes
• 1 medium Carrots
• 0.5 medium Onion
• 0.5 cup Green Beans
• 1 tablespoon Curry Powder
• 0.5 teaspoon Turmeric Powder
• 2 tablespoons Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour and the 0.5 teaspoon of Salt. Gradually add the 0.75 cup of Water while mixing, then knead the mixture for 5-7 minutes until a smooth dough forms. Cover the bowl with a clean cloth and let the dough rest for 15 minutes.
2. 2While the dough rests, prepare the vegetable filling. Peel and dice the 1 medium Potatoes into 1.27 cm cubes. Peel and dice the 1 medium Carrots into 1.27 cm cubes. Finely chop the 0.5 medium Onion. Chop the 0.5 cup of Green Beans into 1.27 cm pieces.
3. 3Heat the 2 tablespoons of Coconut Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the chopped 0.5 medium Onion and sauté for 3-4 minutes until it looks translucent.
4. 4Add the diced 1 medium Potatoes, diced 1 medium Carrots, and chopped 0.5 cup of Green Beans to the skillet. Cook for 5 minutes, stirring occasionally.
5. 5Stir in the 1 tablespoon of Curry Powder and the 0.5 teaspoon of Turmeric Powder. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Pour in 0.5 cup of water. Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Cook for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
7. 7Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 15.24-20.32 cm in diameter.
8. 8Spoon about one-quarter of the cooked vegetable filling onto the center of each circle of dough. Fold the edges of the dough up and over the filling, pressing to seal and enclose it completely.
9. 9Heat a clean griddle or a separate 25.4 cm skillet over medium heat (176.7°C / 175°C). Cook each filled roti for 3-4 minutes per side, until golden brown and slightly puffed. Repeat with the remaining rotis.

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