Tortilla's - Indian Style

Tortillas....

Even though I love cooking, I always try and make dishes that are simple and easy otherwise I end up slogging for hours and I don't enjoy it. Cooking must be enjoyed and should not be seen as a chore. I made these tortilla's on Saturday for lunch and by the looks of pure contentment on everyone's faces I knew I had a winner.

Ingredients:

Mini Roti's or Tortilla's (which you can buy at any store, I made the roti's from scratch)
Cooked Chicken
Onions and Peppers cut up in cubes. You can add some tomato as well, but I was out
Grated Cheese.


Roti Dough:
3 Cups Flour (Makes about 12 mini Rotis)
A pinch of salt
A few Tablespoons of Ghee
Warm Milk and Water to make the dough


Proceed to make the dough with the above ingredients. It was be soft and pliable but not sticky. Knead the dough thouroughly. Thereafter take small pieces of dough and make them into little rounds. On a floured surface roll out the dough until it resembles a small plate. Spread some Ghee on the rolled out dough, sprinkle a little flour and proceed to close the dough by closing by flapping all the sides over until you get a square. This must be done for all the little ball of doughs as it ensures that your Roti is fluffy and light. Once the balls are spead with ghee, you are ready to roll your roti. On a floured surface, roll out the roti in a round shape as below.

Proceed to fry the Roti, on a hot pan or griddle. Put the roti top side down on the pan. As it bubbles flip over to the other side. Move the roti around in the pan a few times so that it cooks evenly. As the dough starts to bubble and fluff up, put a spoonful of ghee and flip over. The roti will sizzle and cook. Move it again round in the pan. Put a small amount of ghee on the side that is now facing up and flip over. Leave for a few seconds in the pan moving the roti around and than place it on a plate. Continue to fry all the roti's like this and place on a plate and leave aside.

Chicken:

Cube chicken and place in pot.
Salt
Green chillies (this is a mixture of green chillies and garlic that is ground together in large quantities and mixed with a little oil and stored in the fridge)


I love experimenting with different sauces when I make fillings. It gives off different flavours. I threw in some Mayonnaise, some garlic sauce, peri-peri sauce and some sweet chilli sauce. I mixed this altogether in a pot and put it to cook with a tablespoon of ghee.


Once the chicken was done, I placed spoonfuls of chicken filling onto one side of the tortilla / Roti. I than rolled each one up and placed into a casserole dish.

Garnish with the grated cheese, cut onions and peppers and place in the oven just until the cheese melts.