Roti - cooking recipe

Ingredients

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

Preparation

FOR THE FILLING:
In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
Cool and puree in food processor.
FOR THE ROTIS:
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.
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.
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.
TO MAKE GHEE:
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.