Roti with split peas. Modifed from a recipe my brother gave me.One serving is 2 roti. Roti with split peas. Modifed from a recipe my brother gave me. I've only cooked it a couple of times with the peas, but it goes great with lentil stew!One serving is 2 roti.
Total time: 60 minutes · Yields 8 generous servings. Have everything chopped before you start the heat.
Add water to a large pot on medium heat and bring to a boil. Add the washed split peas, partially cover and cook for 20-25 minutes. The peas should still be slightly hard, but you should be able to slightly squeeze them with the fingers
For the roti skin, mix the self-raising flour and water and a pinch of salt and knead to make a fairly stiff dough.Roll into balls not much bigger than tennis balls.Now leave to rest for 30mins or so.
Drain, then add the salt, garlic, tuneric and cumin. If you have a small electric grinder, this would be great, but you need to grind the peas with either a grain mill or an electric grinderTake care that the peas are not too moist, or it will make the next steps a little more messy or difficult.
Roll out the roti balls, not too thin, but enough so that you can spoon in a couple of tablespoons of split peas, then fold the dough back over into a ball again.
Flour the surface well, then roll out the dough to the size of the pan.Brush with oil and cook on a medium heat for 5 minutes Brush the other side and turn before it browns for a softer roti
