Chicken Roti

1. To prepare the pooris, combine the flour, baking powder, and salt in a mixing bowl.
2. Pour the oil into the water, then add this mixture to the flour mixture to form a dough.
3. Mixi well.
4. Kneadi for about 5 minutes until dough is very smooth.
5. Divide into 6 balls of dough.
6. Set aside for about 2 hours, covered with a damp cloth.
7. Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter.
8. Set aside, covered.
9. To prepare the filling, combine the chicken and all the other ingredi- ents except the oil and the garnish.
10. Mix well and marinate for 2 hours or longer.
11. When done marinating, add 2 tablespoons oil to a saucepan and heat to medium.
12. Add the chicken mixture and cook, stirring con- stantly for about 5 minutes.
13. Add the water then cook on low for about 5 minutes, or until chicken is tender.
14. Keep warm.
15. Add 2 tablespoons of oil to a skillet or grill.
16. Place the rolled pooris on the skillet.
17. Fryi each side for about 2 minutes, or until lightly browned.
18. Brush each side with margarine or oil. Wrap in clean towel to keep warm until ready to serve.
19. When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve.
20. Garnishi with scallions and Scotchi Bonnet pepper.
21. NOTES: This chicken roti is a mixture of chicken and seasonings that is : put into a piece of bread called a poori, and then eaten like a : sandwich.
22. The fillings vary from island to island in the : Caribbean, depending on available ingredients and preferred : seasonings.
23. This recipe came from Chef Joseph Kissoonlal.
24. He : is of East Indian descent, and is the master behind the fine : foods served at Granny B's Kitchen in Miami, a restaurant that : features slow-cooked, fast food!, Caribbean-style.