Chewy Layered Roti and Kickass Dip

Ingredients

• For the chewy layered roti:
• 300 grams (appoximately 2 1/3 cup plus 1 teaspoon) unbleached bread flour, plus more if needed
• 4 grams (3/4 teaspoon) of salt, plus more for sprinkling later
• 240 grams (1 cup plus 1/2 teaspoon) warm or hot water, about 130° F or 55° C
• 30 grams (2 tablespoons) cold water, plus more if needed
• 113 grams (8 tablespoons) clarified butter, warmed
• For the curried cannellini purée and cayenne-spiced oil:
• 1 small red onion, finely sliced
• 4 cloves garlic, chopped
• 1/4 cup olive oil
• 3 tablespoons tomato paste
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• one 400-gram can cannellini beans
• 1/4 cup plain yogurt
• 2 to 3 teaspoons potato starch or cornstarch
• *** CAYENNE-SPICED OIL:
• 1/4 cup olive oil
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

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