Ingredients:

• For the dough:
• 3 cups – whole-wheat Durum flour
• 2 tbsp – Canola Oil
• 2.5 tsp – baking powder
• 1 tsp – salt
• For the stuffing:
• 1 cup – yellow split peas or tuvar dal, soaked at least 2 hours, drained, then covered with water and boiled until tender with 1/2 tsp – Turmeric
• 1 – Onion, minced (you don’t want large pieces of Onion that will tear through the dough when you’re rolling out the bread)
• 2 – green chillies, minced
• 3 Cloves – garlic, minced
• 1 tbsp – ground cumin
• 1 tsp – ground black pepper
• Salt to taste
• 1 tbsp – Canola Oil

Method:

1. Mix the ingredients for dough and rub the oil into the flour with your hands to get a coarse, grainy texture.
2. Using just enough water, knead into a soft, smooth, pliable dough that’s NOT sticky. (You can do this in a stand mixer or a food processor). Place in an airtight container and set aside.
3. Heat the oil in a skillet. Add the onions, saute for a couple of minutes until they start to turn translucent, then add garlic and green chillies.
4. Stir fry until the onions begin to brown. Now add the split peas, cumin, salt and black pepper.
5. Stir well and cook another two minutes. Remove from heat and set aside to cool.
6. For the rotis: 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.
7. Divide the stuffing into eight parts and again, form 8 balls.
8. Now roll out one ball of dough to a diameter of 4 inches. Place a ball of stuffing in the centre.
9. Gather the edges of the dough around the stuffing and seal them at the top. Press down to ensure a tight seal.
10. 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.
11. Heat a cast-iron or non-stick griddle.
12. Smear with just a tiny amount of oil or using a non-stick spray. Now place the roti on the griddle.
13. When you see bubbles forming on the underside, flip the roti over and let it cook on the other side another 1 minute.
14. Now flip over again and cook for another half minute. Repeat for the other side.
15. Serve hot with the green beans and potato curry with Trinidadian spices.
16. Recipe courtesy: Holy Cow Vegan