Roti

• FOR ROTIS
• 3 1/3 cups all-purpose flour
• 2 tablespoons ghee, recipe follows or 2 tablespoons vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon salt
• water
• FOR CHICKPEA FILLING
• 1 1/2 tablespoons ghee or 1 1/2 tablespoons vegetable oil
• 3 garlic cloves, chopped
• 1 pinch saffron
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 2 cups chickpeas, cooked
• 1/2 cup water
• salt & freshly ground black pepper

1. FOR THE FILLING:
2. In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
3. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
4. Cool and puree in food processor.
5. FOR THE ROTIS:
6. Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
7. Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
8. Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
9. TO MAKE GHEE:
10. Cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.

rotis, flour, ghee, baking powder, salt, water, chickpea, ghee, garlic, saffron, cumin seeds, chickpeas, water, salt

Taken from www.food.com/recipe/roti-485176 (may not work)