Knights Special Rice with Roti

Main dish

Fill a pot with COLD water and bring to boil

4 cups rice

2 cups red lentils

2.5 cups dried pearl barley

1.5 tablespoons Salt & pepper

1 quarter cup of Jamaican all purpose seasoning

Roti

Preferred Oil (mine is RapeSeed)

5 cups flour

2 cups salt & pepper

add 2.5 cups of water and mix into a bread dough

Separate dough into balls the size of gold ball

Flatten and fry at high heat for two - four mins each (temp oil)

End

Tuck in

Fill a pot with COLD water and bring to boil, once boiling insert dried pearl barley and lentils and bring heat down to a simmer and cover for 30 mins.

Check make sure the lentils and pearl barley are almost cooked. (if lentils are soft and barley slightly tender you’re almost there) add the rice at this point and leave at the same heat for ten mins and then lower and leave for another 30 mins

Now take your flour, salt & pepper (any other spices you like to add I suggest any type of throat kicking spice) and mix in a bowl until flour is clearly no longer white

Add your cups of water and work into a soft bread like dough. (If you add to much water don’t worry just add more flour until you get the consistency you want)

Check on Main Dish (turn down)

Separate the bread like dough into golf ball sized balls and flatten into thinnish sheets (practice this as you won’t get it the first try trust me)

Fry Roti in your preferred Oil for around two - four minutes or longer depending if you like your Roti crunchy

Add salt, pepper and all purpose seasoning to the main dish mix leave for another five minutes to set and take full affect on the food