For the roti sheets

1. Mix all dry ingredients in a bowl.
2. Add water little by little while you knead the dough. Knead until you have a soft dough.
3. Put the dough into a bowl, cover and leave to rest for half an hour in the fridge.
4. Divide the dough into 10 balls.
5. Put a sheet of plastic foil on the kitchen counter. Sprinkle some flour on top and put a ball of dough on the plastic sheet. Flatten and roll out into a small pancake.
6. Don’t roll the pancakes out too tin because then you won’t get them off of the plastic foil anymore.
7. Heat some oil in a pan. Put the roti pancake into the pan.
8. Bake the roti pancake for two minutes on one side. If you see bubbles in the dough, you can flip the roti. Bake the other sides for 2 minutes as well.
9. Repeat this until you have used all the dough.

For the roti

1. Boil four eggs hard in about 10 minutes. Leave them to cool down and peel them.
2. Peel the potatoes and cut them into pieces.
3. Cut the chicken thigh fillet into pieces.
4. Cut two tomatoes in pieces as well.
5. Heat the garlic-infused olive oil in a pan and fry the chicken thigh fillet.
6. Add all spices to the pan and stir everything together.
7. Add the tomatoes and fry for about 2-3 minutes.
8. Pour 400 ml (1 2/3 cup + 1 tbsp) water into the pan with the meat and add a stock cube.
9. Add the potatoes to the pan and stir together.
10. Put a lid on the pan and leave to simmer for 45 minutes on low heat.
11. Add the eggs for the last 10 minutes of the cooking time.
12. In the mean-time, clean the green beans. Cut the ends off and cut them in half. Boil for 8 minutes in a pan with water and a pinch of salt. Drain.
13. Heat a splash of olive oil in a pan and stir-fry the green beans together with the spring onion for a few minutes.
14. Heat up the roti pancakes. Serve together with the chicken mixture and green beans.