Sri Lankan Vegetable Roti (Godamba Roti)

Ingredients

• 2 cups Gluten-Free Flour Blend
• 1 cup Water
• 0.5 tsp Salt
• 2 tbsp Coconut Oil
• 1 medium Potatoes
• 1 medium Carrots
• 0.5 medium Onion
• 0.5 cup Green Beans
• 1 tbsp Curry Powder
• 0.5 tsp Turmeric Powder
• 0.25 tsp Chili Powder
• 0.5 cup Coconut Milk

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

Instructions

1. 1In a large mixing bowl, combine the 2 cups Gluten-Free Flour Blend, 1 cup Water, and 0.5 tsp Salt. Mix these ingredients together until a shaggy dough forms.
2. 2Transfer the dough to a clean, un-floured surface. Knead the dough for 5 minutes until it becomes smooth and pliable. Cover the dough with a clean kitchen towel and let it rest at room temperature for 15 minutes; this allows the dough to relax, making it easier to roll later.
3. 3While the dough rests, prepare the vegetables: Cut the 1 medium Potato into 1.27 cm cubes. Cut the 1 medium Carrot into 0.635 cm thick rounds, then quarter them. Dice the 0.5 medium Onion into 0.635 cm pieces. Trim the ends of the 0.5 cup Green Beans and cut them into 1.27 cm pieces.
4. 4Heat 2 tbsp Coconut Oil in a 25.4 cm skillet over medium heat (148.9-162.8°C / 150-160°C). Add the diced 0.5 medium Onion and sauté for 3-5 minutes, stirring occasionally, until the onion pieces are softened and translucent. Then, add the cubed 1 medium Potato, quartered 1 medium Carrot, and 0.5 cup Green Beans to the skillet and cook for 5-7 minutes, stirring frequently, until the vegetables start to soften slightly.
5. 5Stir in 1 tbsp Curry Powder, 0.5 tsp Turmeric Powder, and 0.25 tsp Chili Powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant. Pour in 0.5 cup Coconut Milk, bring the mixture to a gentle simmer, then reduce the heat to low; cover the skillet and simmer for 10-15 minutes, or until the potatoes and carrots are tender when pierced with a fork and most of the liquid has been absorbed, leaving a thick curry. Remove the skillet from the heat and set aside to cool slightly.
6. 6Divide the rested dough into 8 equal portions. On a clean, un-floured surface, use a rolling pin to roll each portion into a very thin circle, about 15.24-20.32 cm (15-20 cm) in diameter.
7. 7Place about 2-3 tablespoons of the cooled vegetable curry in the center of each rolled dough circle. Fold the edges of the dough over the filling to create a sealed packet, forming a square or round shape, ensuring the filling is fully enclosed.
8. 8Heat a flat griddle or a large 30.48 cm non-stick pan over medium-high heat (176.7-190.6°C / 175-190°C). Cook each filled roti for 3-5 minutes per side, or until golden brown and slightly puffed, with a cooked, flaky texture. Serve immediately.

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