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

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 1/2-inch cubes. Cut the 1 medium Carrot into 1/4-inch thick rounds, then quarter them. Dice the 0.5 medium Onion into 1/4-inch pieces. Trim the ends of the 0.5 cup Green Beans and cut them into 1/2-inch pieces.
4. 4Heat 2 tbsp Coconut Oil in a 10-inch skillet over medium heat (300-325°F / 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 6-8 inches (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 12-inch non-stick pan over medium-high heat (350-375°F / 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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