Trini Roti with Chickpea Curry

1: For roti, add all dry ingredients in a mixing bowl, whisk to combine.

2: Slowly add in water and mix until a dough forms and knead until smooth.

3: Lightly oil the dough, cover and set aside to rest for about 15 mins.

4: Once rested, make 5 dough balls about the size of a tennis ball.

5: On an oiled surface, press them out flat and round, about a quarter inch thick.

6: Brush with melted vegan butter and sprinkle with flour.

7: Cut one line down from the middle of the dough and roll into a cone.

8: Press the outer edges of the cone into the middle and press the point down.

9: Roll out and cook in a hot, oiled pan until golden, then squish together to create flaky layers.

10: Meanwhile, chop your onion, peppers, and garlic.

11: Saute in a saucepan until soft.

12: Add curry powder, chickpeas, and coconut milk, mix all together.

13: Let simmer for 10-15 mins uncovered on med-low heat or until desired consistency is reached.