Roti Flat Wraps
Normally Roti is associated with a chicken curry, but I had left over chicken (not curry) and I wanted to use it to make a wrap. Roti wraps were the answer. I don’t know about you, but I enjoy left overs. Especially if I can make something different with it again.
- ±140gr flour, preferably organic cake flour
- ±15ml cooking oil
- ±125ml boiling water
- melted butter or oil for frying
- Sift the flour into a mixing bowl.
- Add the cooking oil and boiling water and kneed for 5 minutes, until elastic and starts forming a dough.
- Turn onto a floured surface. Dust your hands and roller, as the dough is still quite sticky.
- Roll out a about a plate size and brush with melted butter. Divide the dough into 4 pieces and cover it with a clean kitchen cloth.
- Prepare your filling.
- Roll out the dough portions on a lightly floured surface into a thin later, almost the size of a side plate or larger if possible.
- Lightly drizzle a pan with some oil on medium heat.
- Lightly brush the rotis with melted butter or oil.
- Fry until golden brown on both sides.
- Fill with your chicken filling and fold in sides.
I had made a sweet and sticky chicken ‘stew’ before. So I removed the meat, after which I heated it up with the sweet sauce, mashed pumpkin and I then added peas and corn for an added texture.
I topped it with feta cheese and basil.
Remember to add enough salt to your filling, as the rotis contain no salt.