Curried Potato Roti (Makes 8)

Sauté onions in ghee or oil 10 minutes until soft. Add garlic, curry powder and chili flakes and cook for 1 minute. Add potatoes, salt and water, cover and simmer 10 to 15 minutes until tender and quite dry. Be careful they don’t burn .Set aside to cool.

Mix flours, salt, baking powder and soda together in bowl. Add enough buttermilk to make soft dough. You want the dough to be just dry enough to roll. Dust work surface with unbleached flour to keep dough from sticking. Divide dough into 8 balls and roll each ball into a 4 inch circle. Brush with melted ghee and gather up and form into a ball again. Cover and let dough rest for 20 minutes.

Roll dough into 6 inch circles. Place heaping teaspoonful of curried potatoes on ½ of circle, fold dough over it to form ½ circle and press together with fingers or lightly roll with rolling pin. You want to seal potatoes in but not squeeze them out or tear the dough by pressing too hard. Brush with ghee and cook several minutes on hot griddle until lightly browned. Brush 2 nd side with ghee and flip over and cook a few more minutes until done.

These breads freeze very well and they seem to get better after a day or two in the refrigerator. You could substitute other curries for the filling but it is very important that the filling be rather dry. You can also double or triple the recipe and freeze so they’ll be on hand for a curry dinner. Reheat on the griddle or in the oven covered.

Variation: Omit unbleached flour and use only chapatti flour instead. (2 ¼ cups)