Chicken and Potato Roti

In a large mixing bowl, sift the flour and add a pinch of salt. Add the first tablespoon of shortening, then use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.

Repeat this process with the second and third tablespoons of shortening. Continue rubbing until all the flour has been incorporated and the mixture is consistently crumbly.

While the stew finishes, turn a flat baking tray upside down, cover it lightly with foil, and place it on the stovetop over high heat. This creates a makeshift griddle.

Cook each roti skin for about 1 minute per side, until it's lightly browned and pliable, but not crisp.