Place Water (5 cup) to boil in a deep sauce pan and add Split Peas (2 cup) and Ground Turmeric (1/4 teaspoon) to the boiling water. Reduce the heat so it’s at a rolling boil and cook for about 25 minutes.
Drain split peas and set aside to cool.
In a large bowl, add All-Purpose Flour (3 cup), Instant Dry Yeast (1 pinch), Baking Powder (2 tablespoon) and Salt (1/4 teaspoon) and start adding Water (1 cup) slowly.
Knead to a firm consistency. Keep adding water as necessary. Work to form a huge dough ball, then cover the bowl with a tea towel or plastic wrap and allow it to rest for about 20 minutes.
Place Salt (1 teaspoon), Garlic (2 clove), Ground Cumin (1 teaspoon), the split peas, and Scotch Bonnet Pepper (1/4) into the food processor or food mill and work until you have a no whole peas or large pieces.
Divide the main dough into 6 pieces and form six smaller dough balls.
Flatten out each dough ball in your hand to form a 6 inch circle, then dust with flour and add 4 tablespoons of the filling to each.
You will have to make a sort of bowl-shape as you keep adding the split pea filling. Then using your fingers, form to a ball shape and pinch to seal.
Heat your tawa, (baking stone) on medium/high heat and brush some Vegetable Oil (5 tablespoon) onto it’s surface. On a flour dusted surface, roll out one of the stuffed dough balls. Keep rolling until its 12-14-inch in diameter and about 1/8-inch thick.
Be careful when placing the rolled out dough onto the tawa as it will be hot. After about 30 seconds, using your hand if you’re a pro or a couple of spatulas to flip the roti. Now give this side a quick brush with the oil.
It will take about 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as it cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 6 roti.
Serve with your favorite main dish.