Soft and layered with a super delicious potato filling that is curried!
Preheat oven at 375
6 cups white all purpose flour
1 tsp salt
1 tbsp sugar
1 cup veg shortening
3 eggs
1 cup water
1 cup milk
2 tsp instant yeast
8 to 10 tbsp unsalted butter
1 egg for the egg wash
extra flour to sprinkle on the rotis to prevent them from sticking
Mix the water and milk making sure it’s a little warm, to this mixture add the sugar, and yeast until you see that it has formed some bubbles. To the flour add the salt and mix it well, then add the shortening and rub it with the flour until the mixture is resembles crumbs, next add the eggs and again mix it well, at this time the yeast mixture should be ready, add that mixture to the flour and knead this until you have a nice pliable dough, let it rest until it is doubled in size.
Divide the dough in half and cover the half top prevent drying. Make 7 to 8 dough balls and roll them out so they are about 5 to 6 inch in diameter and keep them aside. Once you have all of them rolled out then start putting some unsalted butter on top and keep layering the small rotis until you are done with all 8. Next pat it down and get as many air bubbles out as you can and sprinkle some flour and roll it out until you have a giant pizza rolled out then cut it in wedges just like a pizza you should have like 12 pieces. On the larger end add the filling and roll it up, and put them on a try and brush them with an egg wash and if you have time let them rise again a little before you bake it for about 30 to 45 min or util they are golden brown.
You can garnish these with black sesame seeds or dried parsley
should make 24

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