📝 About This Recipe
Dhalpuri is the crown jewel of Trinidadian flatbreads, famously known for its delicate layers and a hidden heart of seasoned, ground yellow split peas. This iconic street food staple is soft, pliable, and aromatic with the warmth of toasted geera (cumin) and garlic. It is the ultimate vessel for soaking up rich Caribbean curries, offering a perfect balance of savory protein and tender dough.
🥗 Ingredients
The Dhal Filling
- 1 cup Yellow split peas (soaked for at least 4 hours or overnight)
- 1 teaspoon Turmeric powder (saffron) (for color and earthiness)
- 4 pieces Garlic cloves (peeled and left whole for boiling)
- 2 teaspoons Cumin seeds (Geera) (toasted and ground)
- 1/2 Scotch Bonnet pepper (seeded and finely minced)
- 1 teaspoon Salt (or to taste)
The Dough (Sada)
- 4 cups All-purpose flour (plus extra for dusting)
- 3 teaspoons Baking powder (for lift and softness)
- 1 teaspoon Salt
- 1.5 cups Warm water (adjust as needed for a soft dough)
- 1 tablespoon Vegetable oil or Ghee (for coating the dough)
For Cooking
- 1/2 cup Vegetable oil (for brushing the roti while cooking)
👨🍳 Instructions
-
1
Place the soaked split peas in a large pot with the turmeric, salt, and 2 garlic cloves. Cover with water and boil for 20-25 minutes until the peas are tender but still have a slight bite (al dente). Do not overcook them into a mush.
-
2
Drain the peas thoroughly in a colander. It is crucial they are dry. Remove the boiled garlic cloves and discard them or crush them into the mix.
-
3
Pulse the dried peas in a food processor or traditional 'dhal mill' until they resemble fine, dry breadcrumbs. Ensure there are no whole peas left.
-
4
In a small bowl, mix the ground peas with the toasted ground cumin, minced Scotch Bonnet, and remaining minced raw garlic. Set this filling aside to cool completely.
-
5
In a large mixing bowl, sift together the flour, baking powder, and salt. Gradually add warm water while kneading until a soft, smooth, and slightly tacky dough forms.
-
6
Rub the dough with 1 tablespoon of oil, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten for easier rolling.
-
7
Divide the rested dough into 8 equal-sized balls (loyahs). Using your thumb, create a deep indentation in the center of each ball to form a cup shape.
-
8
Place 2-3 tablespoons of the dhal filling into each dough cup. Carefully pinch the edges of the dough over the filling to seal it completely, forming a smooth ball again.
-
9
Dust the stuffed balls with flour and let them rest for another 15 minutes. This prevents the filling from bursting through the dough during rolling.
-
10
On a floured surface, gently flatten a ball with your hand, then roll it out with a rolling pin into a thin 10-12 inch circle. Work from the center outward to ensure the dhal is evenly distributed to the very edges.
-
11
Heat a tawa or a large flat cast-iron griddle over medium heat. Lightly grease the surface with oil.
-
12
Carefully place the roti on the hot tawa. Cook for about 30 seconds until small bubbles appear, then flip it over.
-
13
Immediately brush the flipped side with oil. Once the underside has brown spots (about 30-40 seconds), flip again and brush the other side with oil.
-
14
The roti should swell with steam. Press the edges gently with a spatula to ensure they cook through. Remove from heat and immediately wrap in a clean kitchen towel to keep soft.
💡 Chef's Tips
The secret to soft roti is 'resting' the dough; never skip the resting periods or the roti will be chewy. Ensure the dhal filling is completely dry before stuffing; if it's too wet, the roti will tear during rolling. Use a 'dabber' (a cloth tied into a ball) or a pastry brush to apply oil thinly and evenly for that classic finish. If the roti doesn't swell, your tawa might not be hot enough or there might be a small tear where steam is escaping. Store cooked rotis in an airtight container or wrapped in foil to maintain their pliability.
🍽️ Serving Suggestions
Serve warm with authentic Trinidadian Curry Goat or Curry Chicken. Pair with Channa and Alu (chickpeas and potatoes) for a classic vegetarian meal. Accompany with a side of spicy Mango Talkari or Mother-in-Law (pepper pickle). Enjoy with a tall glass of ice-cold Sorrel or Mauby drink. Fold the roti into a 'wrap' style to eat on the go, just like they do in Port of Spain.