Trinidadian Dhalpuri Roti

Name: Trinidadian Dhalpuri Roti
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 3 cups (375 g) all-purpose flour, plus about ¼ cup (30 g) extra for dusting; 2 tsp (8 g) baking powder; ½ tsp (3 g) fine salt; 1 tbsp (14 ml) vegetable oil; 0.88 cup (210 ml) warm water, about 100°F (38°C), comfortably warm to the touch; add up to 2 tbsp (30 ml) more only if needed; 1 cup (200 g) dried yellow split peas, rinsed until the water runs mostly clear; 4 cups (950 ml) water, for boiling the peas; 3 cloves (10 g) garlic cloves, peeled and left whole; 1 tbsp (6 g) whole cumin seeds; ¼ tsp (½ g) ground turmeric (optional); 1 tsp (6 g) fine salt; 3 tbsp (42 ml) vegetable oil, for brushing the tawa and rotis

From the MyKitchenBank Kitchen

Soft, tender tawa-cooked flatbread with a savory filling of ground cumin-scented yellow split peas sealed inside a baking-powder dough. Serve with curried chickpeas and potato (channa aloo), pumpkin, or any curry.

Prep: 50 min
Cook: 50 min
Wait: 1 hr
Total: 2 hr 40 min
Makes: 6 rotis (8-inch / 20 cm each)

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Ingredients

6 servings

For the dough
3 cups (375 g) all-purpose flour, plus about ¼ cup (30 g) extra for dusting
2 tsp (8 g) baking powder
½ tsp (3 g) fine salt
1 tbsp (14 ml) vegetable oil
1 cup (210 ml) warm water, about 100°F (38°C), comfortably warm to the touch; add up to 2 tbsp (30 ml) more only if needed
For the filling
1 cup (200 g) dried yellow split peas, rinsed until the water runs mostly clear
4 cups (950 ml) water, for boiling the peas
3 cloves (10 g) garlic cloves, peeled and left whole
1 tbsp (6 g) whole cumin seeds
¼ tsp (0.5 g) ground turmeric (optional)
1 tsp (6 g) fine salt
For cooking
3 tbsp (42 ml) vegetable oil, for brushing the tawa and rotis

Equipment (9)

10–12-inch (25–30 cm) tawa, cast-iron griddle or heavy flat skillet
Medium saucepan (3-quart / 3 L) with lid
Food processor or spice grinder (a high-powered blender also works)
Large mixing bowl
Rolling pin
Large rimmed tray or platter (for cooling the peas)
Pastry brush
Clean kitchen towel
Kitchen scale

Steps

Before you start

Use dried yellow split peas, not green split peas or lentils. Yellow split peas give the classic flavor and a dry, sandy filling.
Make the dough first so it rests while the split peas cook. This saves about 30 minutes.
The ground peas must be dry and powdery. Wet or clumpy filling tears the dough when you roll it.
You need a heavy 10–12-inch (25–30 cm) flat skillet, cast-iron griddle or tawa. A clean kitchen towel is also needed to wrap the finished rotis. No oven is used in this recipe.

1
Mix the dough
- In a large bowl whisk together 375 g (3 cups) flour, the baking powder and the dough salt.
- Add 1 tbsp oil and 210 ml (⅞ cup) warm water.
- Stir with a spoon until a shaggy dough forms, then knead on a lightly floured counter for 5 minutes.
- Add water 1 tbsp at a time only if there are dry crumbs that will not come together.
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Ready when: Dough is smooth, soft and slightly tacky but doesn't stick to your hands, and springs back slowly when poked.
Tip: Keep the dough soft. A stiff dough is hard to stretch around the filling and gives tough rotis.
2
Rest the dough
- Rub a little oil from the dough bowl over the dough, cover the bowl with a damp towel or plastic wrap, and let it rest at room temperature for 30 minutes.
- Start the split peas while it rests.
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Ready when: Dough feels noticeably softer and stretches easily when gently pulled.
3
Boil the split peas
- Put the rinsed split peas, 950 ml (4 cups) water and whole garlic cloves in a medium saucepan.
- Bring to a boil over medium-high heat and skim off any foam.
- Reduce to low, partly cover, and simmer for 30–35 minutes, stirring occasionally.
- Stir in the turmeric, if using, after the first 10 minutes.
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Ready when: Peas are completely tender and mash easily between two fingers, but still hold their shape, and almost all water is absorbed.
Tip: Don't let the pot boil dry. If peas are still hard and the pan is dry, add ¼ cup (60 ml) hot water and keep simmering.
4
Drain and dry peas
- Drain the peas and garlic well in a fine sieve, shaking off excess water.
- Spread them in a single layer on a large rimmed tray or platter and let them steam off and cool for 15 minutes.
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Ready when: Peas look matte and dry on the surface and are just warm, not hot.
Tip: Wet peas produce a pasty filling that tears the dough. Be patient here.
5
Toast the cumin
- Add the cumin seeds to a dry small skillet over medium-low heat.
- Toast for 1–2 minutes, shaking the pan constantly.
- Tip them onto a plate to cool.
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Ready when: Seeds smell nutty and fragrant and are a shade darker. Remove them before they smoke.
Tip: Burnt cumin tastes bitter, so pull the pan off the heat as soon as it smells toasty.
6
Grind the filling
- Put the dried peas, garlic, toasted cumin and the filling salt in a food processor.
- Pulse in short bursts for 1–2 minutes, scraping down the sides, until fine and sandy.
- If the machine is small, grind in two batches.
- Check that no whole peas remain, then divide into 6 equal portions of about 55–60 g (roughly ¼ cup packed).
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Ready when: Filling resembles fine, dry, crumbly sand that holds together only when squeezed in your fist.
Tip: Don't run the processor continuously. Over-processing warms the peas and turns them pasty.
7
Divide the dough
- Cut the rested dough into 6 equal pieces of about 100 g each.
- Roll each into a smooth ball between your palms, place on a lightly floured tray and cover with a damp towel.
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Ready when: Balls are smooth, round and the same size.
Tip: Weigh the pieces on a scale so the rotis cook evenly.
8
Fill the dough
- Flatten one dough ball into a 4-inch (10 cm) round, thicker in the center than at the edge.
- Place a portion of filling in the middle.
- Pull the edges up and over the filling, pinching them together at the top to seal fully.
- Twist off any excess dough.
- Set seam-side down on the floured tray, cover, and repeat.
- Let all filled balls rest for 10 minutes.
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Ready when: Each ball is fully sealed with no filling visible.
Tip: If the filling leaks out, pinch the dough tighter. Even a small gap can tear while rolling.
9
Roll out the rotis
- Heat the tawa now (see next step).
- Dust a ball with flour and flatten gently with your palm.
- Roll with light, even pressure, turning often, into an 8-inch (20 cm) round about ⅛ inch (3 mm) thick.
- Dust with flour only as needed.
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Ready when: Round is even, with the filling visible as a faint shadow and no bursts or tears.
Tip: Roll from the center outward and don't press hard. Heavy pressure pushes filling through the dough.
10
Cook on the tawa
- Heat the tawa over medium-high heat for 3 minutes until a sprinkle of flour browns slowly.
- Brush lightly with oil.
- Lay in one roti and cook 45–60 seconds, until small bubbles appear.
- Flip, brush the cooked top with oil, and cook 1 minute.
- Flip again, brush the other side, and cook 30–45 seconds more, pressing gently with a folded towel.
- Repeat with remaining rotis, rolling the next while one cooks.
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Ready when: Roti is puffed in places with golden-brown freckled spots on both sides and no raw, pale, doughy patches.
Tip: If the roti browns in under 30 seconds, lower the heat to medium. It must cook through without scorching.
11
Steam and loosen
- Transfer each hot roti to a clean towel.
- While still hot, clap it between your hands a few times to loosen and soften the layers.
- Stack the rotis and wrap them in the towel for 5 minutes before serving.
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Ready when: Rotis are soft, pliable and fold without cracking.
Tip: Always wrap rotis right after cooking. Left uncovered, they turn stiff and dry.

Good to know

Tips

Weigh the dough balls and filling portions for rotis that cook evenly and seal without bursting.
Keep rolled rotis and unrolled dough balls covered, as the dough dries out quickly.
Dry, finely ground filling is the key to a roti that doesn't tear. Grind it in batches if necessary.
Cook the first roti as a test and adjust the heat. A tawa that's too cool makes dry, pale rotis, and one that's too hot scorches the outside before the dough cooks through.

Make ahead

Boil, dry and grind the split-pea filling up to 2 days ahead. Store it in an airtight container in the refrigerator and bring to room temperature before filling. The dough can be kneaded, wrapped and refrigerated up to 24 hours. Let it sit at room temperature for 30 minutes before dividing.

Storage & reheating

Room temperature: wrapped in a towel inside a covered container, up to 8 hours. Refrigerator: airtight, up to 3 days. Freezer: stack with parchment between rotis, wrap well and freeze up to 2 months. Reheat in a dry skillet over medium heat for 30–45 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds, then wrap in a towel for a few minutes.

Substitutions

dried yellow split peas → dried green split peas. Works, but the flavor is earthier and the filling may be a little greener and more pasty. Cook 5 minutes longer if needed.
whole cumin seeds → 1 tbsp ground cumin. Toast the ground cumin in a dry skillet for 30 seconds over medium-low heat, and skip the grinding step for it.
all-purpose flour → 3 cups (375 g) of half all-purpose flour and half white whole wheat flour. The roti will be slightly denser and may need 1–2 tbsp more water.
vegetable oil → melted ghee or clarified butter. Gives a richer flavor and good browning. Use the same amount.