Roti with chicken curry

In a large bowl mix the flour, salt and baking powder with the butter until gritty, add water to a dough that has a smooth consistency (like pizza dough), strain the peas and grind them in the food processor. with garlic (reserve 4 large cloves) and sweet pepper, after grinding add salt and cumin to taste and mix well. Divide the dough into portions according to the size you want the roti (thick or thin), open a hole in the portion and add a little wheat flour mixed with a little peas and close by kneading and make a ball. After spending ten minutes pass this ball through flour and spread it on the floured table as finely as you want, then put it on the hot plate with a little oil and cook on both sides so that it does not stick and cook well. I will prepare the dressings, crush the reserved garlic cloves with a little black pepper, the juice of half a lemon, half of the chopped onion, coriander and a little bit of paprika, wash the chicken with lemon, and garnish with half of the raw dressings, and the other half use it to fry in the oil with curry to taste (add a little water to fry it) until the dressings with the curry are golden brown and the aromas awaken, add the potatoes together with the chicken, add the salt to taste and fry everything well. If you want it to have enough sauce, add more water to your liking, and cover for about half an hour over a regular heat. Once the roti bread is ready, we put a well heaped spoonful of chicken curry in the center and close the roti as if closing a handkerchief, serve hot. do it the same with all the dough (roti and filling). Bon Appetite!