Divide the dough into eight parts. Form 8 smooth balls by rolling between the palms of your hands. Set aside covered with a kitchen towel.
Divide the stuffing into eight parts and again, form 8 balls.
Now roll out one ball of dough to a diameter of 4 inches. Place a ball of stuffing in the center.
Gather the edges of the dough around the stuffing and seal them at the top. Press down to ensure a tight seal.
Using a little flour, roll the ball out to a roti about 7 inches in diameter. Repeat for the rest of the dough and stuffing.
Heat a cast-iron or non-stick griddle.
Spray or brush on a tiny amount of oil. Now place the roti on the griddle. When you see bubbles forming on the underside, flip the roti over and let it cook on the other side another 1 minute.
Now flip over again and cook for another half minute. Repeat for the other side.