Jamaican roti, a traditional Caribbean flatbread, is a combination of flour, salt, baking powder and water; the ingredients are mixed together, rolled out and fried in vegetable oil or butter. In Trinidad, vendors sell Jamaican roti stuffed with sweet potatoes and chickpeas.
For plain roti, mix 4 cups flour, 2 teaspoons baking powder and 1 teaspoon of salt. Slowly whisk in 1 cup of water. Leave the dough to rise for 20 minutes. Roll flat into disks and fry until golden brown.
The filling is made from 16 ounces of chickpeas, 1 large sweet potato, 1 red onion, 1 scotch bonnet pepper and 4 garlic cloves. Fry the garlic and onion in butter until soft. Add 2 tablespoons curry powder, 1 teaspoon Jamaican hot sauce, the sweet potato, 1/2 teaspoon of salt and 1 cup of water. Cook for 15 minutes until the potatoes are soft, not mushy. Add chickpeas and cook for another 15 minutes.
Make the plain roti dough while the filling is cooking and set aside to rise. When ready, place 1/2 cup of the filling in the center of each rolled out dough disk. Fold and crimp the edges and cook in hot oil for two to three minutes until golden brown.