Roti is a staple food of Indian diets. Common in Trinidad, Tobago, Guyana and Suriname, these flat, unleavened breads are made plain or with succulent fillings. Dhalpuri is a popular roti stuffed with split peas and spices. It's traditionally cooked on a tawah, a round griddle used for cooking roti, but you can make dhalpuri at home on a regular large skillet.
Instructions
Make the Dough
1. Sift flour, baking powder and salt into a large mixing bowl and combine.
2. Add water slowly and mix until you form a soft dough. Less than 2 cups of water should work, but judge the appropriate amount by the texture of the roti dough.
3. Mix margarine or shortening into the dough in chunks, then continue to add water and knead until the dough becomes stiff and elastic.
4. Cut roti dough into several pieces and piece into a ball the size of a small orange.
5. Flour a board and roll each ball of dough to 1/2-inch thick rounds.
6. Set aside and prepare the filling.
Prepare and Add the Filling
7. Soak split peas overnight, then boil until soft. Place boiled split peas in a food processor.
8. Add cumin, onion, garlic and salt to the split peas, and process until well-blended but not pureed.
9. Place 2 to 4 tbs. of the mixture in the center of each rolled out segment of roti dough.
10. Enclose the mixture with the dough, form into a ball, then roll out again to 1/4-inch thick rounds with the mixture now inside the dough.
11. Cook dhalpuri roti on a large, greased skillet for 3 minutes on each side. Brush with oil as they cook until dough is golden brown and puffy.
12. Drain excess oil on paper towel and enjoy your .
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