Water (5 cups)
to boil in a deep sauce pan and add
Split Peas (2 cups)
Ground Turmeric (1/4 tsp)
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 cups)
Instant Dry Yeast (1 pinch)
Baking Powder (2 Tbsp)
Salt (1/4 tsp)
and start adding
Water (1 cup)
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.
Salt (1 tsp)
Garlic (2 cloves)
Ground Cumin (1 tsp)
, 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 (1/3 cup)
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.