Loved by many, but not well-crafted by all, roti is a very popular dish in the Caribbean, especially in the twin island Republic of Trinidad & Tobago. For those based in London, it can be difficult to source a good roti, so there’s your other option: to make it yourself.
We searched the world wide web and found a recipe, courtesy of Chef Jason Peru at www.chefjasonperu.com. If you would like to try and make it yourself and become a roti master, here’s the ingredient list and recipe.
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• 4 ½ cups flour
• 2 tbsp baking powder
• 3 cups water
• 1/3 cup vegetable oil for brushing roti
• 6 oz split peas
• 2 tsp Chief turmeric powder
• 2 whole pimento peppers
• 5 cloves of garlic
• 3 tbsp of vegetable oil
• 4 leaves of chadon beni
• 1 ½ tbsp of Chief geera powder
• salt and black pepper, to taste
- Place a medium sauce pan over high heat. Add the split peas, 2 whole cloves garlic, turmeric, whole pimento peppers and enough water to cover the split peas and boil for 20 minutes, while still retaining a slight crunch.
- Meanwhile,to make the dough, add the flour and baking powder to a large mixing bowl and combine. Add the water in three installments, and mix until the dough has absorbed the water. Then begin to knead with your hands for about two minutes, until the dough comes together.
- Divide dough into three balls. Let rest for 15 minutes.
- After the split peas have boiled, strain properly, retaining the garlic and pepper, and place into a food processor or mill to mince. It should resemble a course breadcrumb texture.
- Place a sauté pan over high heat. Meanwhile, mince the remaining three cloves of garlic and the chadon beni with a knife until very fine. Add the vegetable oil to the hot pan and swirl, followed by the geera powder garlic and chandon beni. Stir for 30 seconds, then add the ground split pea mixture. Reduce heat to medium and stir mixture in the pan to cook evenly and combine all ingredients until it looks
powdery. Cook for about two minutes, seasoning with salt and black pepper to taste. Remove from heat and set aside.
- Dust your counter with flour and roll out each dough ball into circles 5 inches in diameter. Spoon two tablespoons powdered split pea mixture into the centre of the dough. Gently cusp the dough in your palm, bringing together the edges so as to encompass the mixture within a ball.
- Rest dough for five minutes.
- Preheat a tawa over medium to high heat. If you don’t have a tawa you could use the inside of a large, flat cast iron pan or a flat top iron griddle – like the one you cook burgers on.
- Dust your counter with flour and roll out each dough ball carefully into circles nine inches in diameter. Brush rotis with vegetable oil and place on the hot tawa or equivalent. Cook for about 20 seconds, then flip and brush the other side with oil. Cook for 45 seconds and brush with oil again. The dhalpurie roti should swell gently now; when this occurs, remove it and place in a clean kitchen towel to keep warm.
Our roti recipe is courtesy of chef Jason Peru. Check out his new book the Impregnation Of Flavour. You can order online at www.chefjasonperu.com.