Roti prata Chicken-stuffed flat bread

Makes 12–14
31⁄3 cups all-purpose flour, sifted
1 tsp sea salt
1 tsp sugar
1⁄4 cup lukewarm milk
12 tbsp (6oz) melted butter
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
2 garlic cloves, finely chopped
1 tsp ground cinnamon
1 tsp ground coriander
8oz (225g) shredded cooked chicken
2 onions, finely chopped
3 tomatoes, finely chopped
a little beaten egg for brushing
a little vegetable oil
salt and freshly ground black pepper
1Combine the flour, salt, and sugar in a mixing bowl. Add 1⁄2 cup lukewarm
water, the milk, and 2 tbsp of the melted butter, and combine. Knead gently
with your hands for about 7 minutes, adding more water or flour as needed to
create a soft dough. Pinch off pieces the size of large limes and shape into balls.
Roll in the remaining melted butter to coat, then place on a plate. Cover with
plastic wrap, and let stand in a cool place for about 45 minutes.
2For the stuffing, heat a little oil in a frying pan over medium-high heat. Cook
the chilies, garlic, cinnamon, and coriander for 2 minutes until fragrant. Stir
in the chicken, onion, tomato, and salt and pepper to taste. Set aside.
3Lightly grease a large chopping board with some of the melted butter.
Place a dough ball on the board, dab with a little more melted butter, flatten
slightly with your fingers, then stretch the dough outwards, working from the
center to the edge, until you have a circle of even thickness about 6in (15cm) in
diameter. Repeat with the remaining dough balls, making them as thin as
possible without tearing the pastry. Brush with a little beaten egg. Put a heaping
tablespoon of stuffing on the bottom half of each dough circle in a half-moon
shape, leaving a little lip at the bottom so they can be sealed. Fold over the top
half of the dough to make half-moon parcels. Seal the parcels, making sure no air
bubbles remain. Flute the edges of the dough using your thumb and forefinger.
4Heat a heavy frying pan over medium-high heat. Drop a couple of the roti
parcels into the frying pan and cook for 2–3 minutes on each side until
golden. Drain on paper towels. Continue frying in batches of 2 or 3 until all of the
parcels are cooked. Serve hot, accompanied by a bowl of the curry sauce