Makes 8 roti
40 minutes preparation time
30 minutes cooking time
For the filling:
1/4 pound yellow split peas
1/4 teaspoon turmeric
2 teaspoons salt, divided
1 1/2 teaspoons cumin
2 garlic cloves, peeled
For the dough:
11/4 cups unbleached white flour
11/4 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
3/4 cup warm water
olive oil for brushing
Boil the split peas with the turmeric and 1 teaspoon of the salt until they soften but are still a bit crunchy to the bite, about 25 minutes. Drain them in a colander and let them cool to room temperature.
You can make the dough while the split peas are cooking or cooling. Mix the flours, baking powder, salt, oil, and warm water. The dough should come together but not be too sticky, like pizza dough. If needed, add a bit more warm water, one tablespoon at a time. When the dough has come together, cover and let rest for 10 or more minutes.
In a sauté pan, heat the cumin until it is fragrant and darkens in color, about 2 minutes. Set aside. When the split peas have cooled, grind them in a grinding mill or food processor with the garlic until they are the texture of coarse cornmeal. Mix in the cumin and remaining 1 teaspoon of salt and set aside.
Cut the dough into approximately 8 equal-sized pieces. Roll each piece into a ball. Form a bowl-shaped cavity in the dough, and fill the cavity with 3 or 4 tablespoons of the split pea mixture. It may initially seem difficult to fit that much of the mixture into the cavity, but mash it in with your thumb and continue to add more. Fold the sides of the dough and pinch it tightly to hold in the split pea mixture.
Heat a large skillet or griddle (the larger the cooking surface, the more roti you will be able to cook at once). On a lightly floured surface, roll out each ball of dough as thinly as you can. Rosalyn makes them at least 8 inches in diameter, but I can’t always get them that big. Don’t worry if some of the filling peeks through the dough. It will be fine once you cook the roti.
Lightly brush the roti with oil and sauté on each side until slightly browned, approximately 1-2 minutes per side. Keep on a plate covered with a towel until ready to serve.
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