My Malodorous Packed Lunch

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About



  • 1 cup chapatti flour
  • 1 tbsp vegetable oil
  • ½ tsp salt
  • Warm water


  • Rub in the oil and add the water slowly until you get a dough that is neither too soft nor too stiff; add water or flour if you need to.
  • Heat a griddle – a gas cooker is best for this.
  • Break off small balls and roll out into thin (perfect or imperfect) circles.
  • Slap on to the griddle and cook, turning over several times.
  • Lightly butter each roti.
  • Spoon along the middle dried potato curry, spicy mince with egg, boned chicken taken from a chicken curry – anything that isn’t runny.
  • Add sliced cucumber or radishes and roll up.