Curried Chicken Roti

Making these roti shells was a TONNE of work and the results were not as I had hoped. The dough wasn't very stretchy; it was like an elastic and kept retracting back to its original size. The shells were too thick and not nearly as tasty as those I've had at a restaurant. Does anyone have any simpler methods or tricks they would like to share to make delicious roti shells? Makes 6 roti shells and enough curried chicken for all.

Ingredients
Shells
4 cups all purpose flour
1 cup water
1 tbsp vegetable oil plus more for frying
2 tbsp baking powder
1 tsp salt

Curry
1 tbsp vegetable oil
5-6 chicken thighs, cubed
1 cooking onion, finely diced
3 medium potatoes, cubed
2 medium-large carrots, peeled and thinly sliced
1 green bell pepper, chopped
1 banana pepper, finely diced
1 jalapeno, finely diced
1 1/2 cups stock (veg or chicken)
1/2 tsp chili flakes
1/4 tsp ground ginger
2 tbsp curry powder
1/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp cumin
1/2 tsp paprika
1 tsp dried thyme

Directions
Making the Shells
Combine all ingredients together and knead into a ball of dough (this will probably take 10-15 minutes or more by hand, use a stand mixer with the hook attachment if you have one.). Add water if dough is too try and will not stick together. The dough should be stretchy, but not sticky. If it is sticky, add a tsp or two of flour and knead together once again.

Separate the dough into 6 balls. Return balls of dough to mixing bowl, cover with a damp towel and set aside for 2 hours.

Using a rolling pin, roll each dough ball out to 5-6 inches in diameter. (I found this challenging as well. The dough kept returning back to its original size, just like when you stretch an elastic.)

Add a couple teaspoons of oil to a skillet over medium heat. When hot, add one dough shell at a time and cook until brown spots form on the bottom (about 1 minute). Flip and cook for another minute on the other side.

Transfer shells to a plate or baking tray, covering them with a damp towel to keep them warm while you fry the rest of the shells. Serve immediately or allow them to cool and store them for lunch the next day.

Making the Curry
Add oil to large pan over medium heat. When pan is heated, saute onions for 4-5 minutes, or until soft. Add garlic powder; saute for 1-2 minutes. Add carrots and peppers, saute 1-2 minutes then add stock, all spices, seasonings, and potatoes to pot.

Simmer until potatoes are soft. Cover and turn off. The stew will thicken as it cools. Can be left sitting out, covered, for a couple of hours. Reheat on stove by bringing to a boil, then serving. If too runny, turn up heat and boil off some of the excess liquid, if too thick, add a tbsp or two of water and stir.

Place a couple of generous scoops into a shell, fold up or rip off pieces to scoop the curry and dig in!