Trinidad Roti with Curried Channa and Potatoes

Dice the onion, mince the garlic, peel and cut the potatoes, and drain and rinse the chickpeas before starting.

In a large bowl, combine all-purpose flour and 1/2 teaspoon kosher salt. Stir in the warm water and 1 tablespoon vegetable oil until a shaggy dough forms, then knead for 5 minutes until smooth and soft.

Cover the dough with a clean towel and rest for 20 minutes. Divide into 4 equal balls and keep covered while making the filling.

Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the onion and cook for 4 minutes until softened, then stir in the garlic and cook for 30 seconds.

Stir in the curry powder and cook for 30 seconds until fragrant. Add the potatoes, chickpeas, remaining 1 teaspoon kosher salt, and water.

Bring to a simmer, then cook uncovered for 18 to 22 minutes until the potatoes are tender and the curry is thick. Lightly mash a few chickpeas and potato pieces to help the filling hold together.

On a lightly floured surface, roll each dough ball into an 8- to 10-inch circle. Keep the rolled roti covered so they do not dry out.

Heat a large skillet over medium-high heat and brush with a little of the remaining vegetable oil. Cook each roti for 1 to 2 minutes per side until lightly browned and puffed, brushing the skillet with more oil as needed.

Spoon the curried channa and potatoes onto each warm roti. Fold in the sides, roll up tightly, and serve warm.