These are Indian breads, filled with a yellow split pea meal. A tasty snack, or meal accompaniment.
Yield: 8 x 12" roti's
Filling:
230 g Yellow Split Peas
1/2 tsp Ground Turmeric
3 cloves Garlic
2 tsp Salt
2 tsp ground Cumin
1 tsp Vegetable oil
Combine all the above ingredients in a pot with enough water to cover the peas by 1 inch, bring to a boil, and simmer until peas are softened but still al dente. Drain, and grind into a meal using a food processor - the result will be dry and crumbly.
Dough:
400 g Bread Flour
200 g Pastry Flour
10 g Baking Powder
400 g Water
30 g Vegetable Oil
10 g Salt
Combine the dough ingredients, and knead briefly. Cover and set aside to double in volume. Punch down, then divide into 8 balls.
Assembling:
Pinch a ball of dough into a 4 inch round, leaving a thinner pocket in the centre, then fill the pocket with 2 to 3 Tbsp of the filling. Pull the thicker dough around the edges over the filling to form a dumpling, and pinch to seal. Pat the dumpling down into a flat round, and gently roll out to 1/16" thick 12" rotis.
These can now be cooked or frozen (then thawed and cooked later).
Cooking:
Heat a seasoned tawa (or similar cast-iron skillet). Cook the rotis on the tawa, remove, and brush with melted butter/ oil. Serve hot, with a meal of curries or stews.