The Hypo Foodie

Here's a recipe consisting of various inspirations collected in a new creation; a fusion of cultures and personal experience. 

the Indian roti. it is the perfect versatile dough to make anything simple in an elevated complete dish. The base recipe is from my "vegetarian times" cookbook, but I add spices and use olive oil instead of the canola oil recommended. I favor this dough instead of the regular one because it does not rise too much, and risen dough full of air tends to make me feel bloated sometimes. 

Second element: a crockpot chicken stew. To be honest, mine wasn't very good. It was a quick and missguided attempt at cooking a good quantity of chicken breasts in a mexican type broth. I had used vinegar from my hot peppers to make it tangy, but it turned out to be too much. Eating it on its own wasn't enjoyable, and I froze it in hopes of finding an idea. Turns out balancing it with sugar, adding frozen mixed vegetables and black eyed peas did the trick, but the texture being between that of a soup and a stew, i decided to use it as filling. I will not give you the recipe, if you have used crock pots before, you know the kind of leftovers would suit this idea: not too liquid ( you might thicken it with corn starch if need be).

Final element: stuffing the roti with the filling and baking it instead of cooking as a flatbread served on the side. That comes from my mother who got tired of doing regular egg rolls and decided to put pizza stuffing instead. It was a hit with the kids, but obviously, fried pizza in dough wasn't the healthiest regular food, so we only had it a couple of times.

Roti recipe:

4 c all purpose flour,

2 ts baking powder,

1 ts salt,

1 tsp curcuma,

1 tsp all-spice ( jamaican blend ),

1/4 olive oil.

1 c of water.

Paprika to sprinkle before baking.

Filling:

Chicken stew or beef chilli.

Grated cheese of your choice.

Instructions:

Combine dry ingredients in a mixing bowl.

Gradually mix in the oil and water.

Turn the dough in the bowl until it forms a ball.

Knead on a floured surface until soft.

Cover and let sit for 15 minutes.

Roll in a cylinder shape.

Cut rinds of approximately 2 cm wide.

Roll into a flat circle about 5 mm thick.

Put one spoon of filling in the center.

Add a little cheese.

Fold the dough and pinch the sides to form the turnover.