Trinidad Roti with Split Peas: A Soft, Stuffed Flatbread

Trinidad roti with split peas, commonly called dhalpuri, is a soft flatbread filled with seasoned yellow split peas and cooked on a hot griddle. It comes from Trinidad and Tobago, where roti has many regional and family variations; this version makes a fragrant, crumbly filling and a tender wrap that is easy to serve with curry or vegetables.

Ingredients

1 cup (200 g) dried yellow split peas
4 cups (960 ml) cool water for soaking
4 cups (960 ml) fresh water for cooking the peas
4 cups (500 g) all-purpose flour, plus a little extra for rolling
1 teaspoon (4 g) baking powder
1 teaspoon (6 g) fine salt for the dough
2 tablespoons (30 ml) neutral oil for the dough
1½ cups (355 ml) lukewarm water for the dough
4 garlic cloves (about 12 g), peeled
¼ cup (10 g) chopped culantro, also called chadon beni, or cilantro
1½ teaspoons (3 g) ground cumin
½ teaspoon (1.5 g) ground turmeric
½ teaspoon (1 g) ground black pepper
1 teaspoon (6 g) fine salt for the filling
¼ teaspoon (0.5 g) cayenne pepper, or ¼ of a small Scotch bonnet pepper, optional
2 tablespoons (30 ml) neutral oil for cooking the roti

Instructions

Soak the peas. Rinse the yellow split peas under cool running water, picking out any small stones or damaged peas. Put them in a bowl, cover with the measured 4 cups (960 ml) cool water, and soak for 2 hours. Drain and discard the soaking water. The soak helps the peas cook evenly; it is not a substitute for cooking them until tender.
Mix and rest the dough. Whisk the flour, baking powder, and dough salt in a large bowl. Stir in the 2 tablespoons (30 ml) oil, then add the lukewarm water gradually, mixing until a shaggy dough forms. Knead on a lightly floured counter for about 8 minutes, until smooth and elastic. It should feel soft and slightly tacky, not wet. Cover the dough and let it rest for 30 minutes so it rolls out without springing back.
Cook the split peas. Put the drained peas in a saucepan with 4 cups (960 ml) fresh water. Bring to a boil, then lower the heat and simmer uncovered for about 30 minutes. Check a few peas: they should crush easily between your fingers but should not be swimming in liquid or turned to soup. Drain very thoroughly in a fine strainer. Spread the peas on a plate and let them cool for 10 minutes before grinding; warm peas can make the filling sticky.
Season and grind the filling. Add the cooled peas, garlic, culantro or cilantro, cumin, turmeric, black pepper, filling salt, and optional cayenne or Scotch bonnet to a food processor. Pulse in short bursts until the mixture looks like fine, fairly dry crumbs. Scrape down the bowl as needed. Avoid processing continuously into a smooth paste, which can make the filling heavy and difficult to spread. If you do not have a food processor, use a sturdy mortar and pestle or a hand mill, working in small batches.
Divide and fill. Divide the dough into 8 equal pieces and roll each into a smooth ball. Divide the pea mixture into 8 portions as well. Flatten one dough ball into a small disk, keeping the middle a little thicker than the edge. Place one portion of filling in the center, bring the dough edges up around it, and pinch them together firmly to seal. Set the filled ball seam-side down, covered with a clean towel while you fill the rest. Keep the work surface lightly floured, but brush away excess flour before cooking so it does not scorch.
Roll the roti. Take one filled ball and gently flatten it with your palm. Roll from the center outward, turning the dough a little as you go, until it is about 8 inches (20 cm) across and roughly ⅛ inch (3 mm) thick. Use light, even pressure. If a little filling shows through, patch the spot with a small piece of dough and continue gently; large tears can let the filling spill onto the griddle. Keep the remaining balls covered while you roll each roti.
Cook on a hot griddle. Heat a cast-iron griddle, heavy skillet, or tawa over medium to medium-high heat for about 1 minute. Brush the surface lightly with some of the measured cooking oil. Lay on a roti and cook for about 1½ minutes, until small bubbles appear and the underside has scattered golden-brown spots. Turn it, brush the cooked side lightly with oil, and cook the second side for about 1½ minutes. Turn once more for about 30 seconds if needed, pressing gently around the edges with a clean spatula so the bread cooks evenly. It should be soft, with brown spots rather than crisp or cracker-like. Repeat with the remaining roti, adjusting the heat if the spots darken too quickly. Allow about 25 minutes total for heating the griddle and cooking all eight.
Keep warm and serve. Stack the cooked roti under a clean tea towel as you go. The covered stack stays supple while the remaining breads cook. Serve warm, either whole or folded, with curry, stewed vegetables, or your preferred accompaniments.

Tips

Keep the filling dry. A well-drained, crumbly pea mixture is easier to wrap than a wet one. If the filling feels damp after grinding, spread it out for a few minutes or pulse in a little more cooked, drained pea if you have it. Do not add water to help the processor run; scrape the bowl instead.
Use culantro if you can find it. Culantro, known in Trinidad as chadon beni, has a stronger, more pungent flavor than cilantro. Cilantro is a practical substitute and still makes a tasty filling, but the herb note will be milder. Look for culantro in Caribbean or Latin American groceries.
Adjust the dough by feel. Flour absorbs water differently depending on the brand and humidity. If the dough is dry and cracks while kneading, add water 1 teaspoon (5 ml) at a time. If it clings heavily to your hands, dust the counter with a little flour rather than adding a large amount at once.
Manage griddle heat and cover the stack. Too much heat browns the outside before the center cooks; too little dries the bread out. Make one test roti and adjust the burner. Keep finished breads under a towel, and do not press hard enough to squeeze filling through the dough.

Serving Suggestions

Serve dhalpuri as a wrap with Trinidad-style curry chicken, curry chickpeas, stewed lentils, or curry potato. Add a spoonful of mango chutney, kuchela, or pepper sauce for a sweet, tangy, or spicy contrast. A simple side of sliced cucumber, tomato, or cabbage gives the meal a fresh crunch. For a traditional roti-shop-style meal, place curry and vegetables inside the bread and fold it around the filling; for a shared table, keep the roti whole and let everyone build their own plate.

The bread is also useful for scooping up saucy food, so serve it alongside rather than stuffing it if the curry is especially wet. Put chutneys and hot pepper sauce on the side, especially when serving a group, since the heat of Scotch bonnet pepper varies considerably.

Variations

Make it without a food processor: A hand mill or mortar and pestle can break down the cooked peas. Work in small batches and aim for fine crumbs, not a puree. The texture may be a little more rustic, but the filling will still wrap well if it is dry.

Change the herbs and heat: Use cilantro in place of culantro, or use a smaller amount of both. Leave out the Scotch bonnet or cayenne for a mild filling; add a little more only if you know your pepper’s strength. Avoid blending a whole hot pepper into the filling unless you want the heat evenly distributed through every bite.

Use a whole-wheat blend: Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The roti will taste nuttier and may be a little less supple, so keep the dough covered and add a teaspoon or two of water if it feels stiff. For a gluten-free version, a direct flour swap is not reliable: a gluten-free dough needs a tested blend and different handling, and may not stretch or seal in the same way.

Make smaller breads: Divide the dough and filling into 10 portions instead of 8 for smaller roti. Roll them to about 6–7 inches (15–18 cm), and begin checking them sooner because they cook more quickly. Keep the filling portions equal so each bread has enough dough around it to seal.

Storage and Reheating

Let leftover roti cool briefly, then refrigerate them within 2 hours of cooking. Stack with a small piece of parchment between breads if they tend to stick, and store in an airtight container for 3–4 days. The filling can also be made ahead and refrigerated separately for up to 3 days; keep it covered and use it cold or let it lose its chill while the dough rests.

Reheat individual roti in a dry skillet over medium-low heat for about 1 minute per side, just until warm and pliable. A few drops of water on the skillet followed by a loose lid can help revive a bread that has dried out, but avoid adding so much water that it becomes soggy. For microwave reheating, wrap a roti in a barely damp paper towel and heat in short 15-second bursts. Freeze cooled roti in a sealed freezer bag for up to 2 months; thaw in the refrigerator or reheat from frozen in a covered skillet over low heat. If reheating a prepared curry filling with the bread, bring the leftovers to 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers.

Frequently Asked Questions

Is dhalpuri the same as paratha roti?
Dhalpuri is a stuffed roti, with seasoned split peas enclosed in the dough. Paratha roti, often called “buss up shut” in Trinidad, is usually layered and torn into soft pieces, without this pea filling. Both are served with curry, but their dough handling and texture are different.

Can I skip soaking the split peas?
The recipe is timed for a 2-hour soak, which helps the peas cook predictably. Without soaking, they may need more simmering time and extra water, and the finished filling can be less consistent. If you forget to soak them, cook until they are tender enough to crush easily, checking often and topping up the pot with hot water as needed.

Why is my filling coming through the dough?
Common causes are wet filling, overfilling, a thin center, or rolling too forcefully. Drain the peas well, keep the center of each dough disk slightly thicker, pinch the seam completely closed, and roll with gentle strokes. Small pinholes can be patched with a bit of dough before the roti reaches the hot griddle.

Can I prepare the dough or filling in advance?
Yes. Refrigerate the covered dough for up to 24 hours or the cooked, seasoned filling for up to 3 days. Bring refrigerated dough out while you portion the filling so it is easier to roll. If the dough feels tight after chilling, let it sit covered until it relaxes; do not leave either component at room temperature for more than 2 hours.

What can I use instead of yellow split peas?
Yellow split peas are the usual choice for this style of dhalpuri because they cook into a mild, finely crumbed filling. If they are unavailable, dried chana dal can work, but it may need a longer soak and simmer; cook it until easily crushed and drain it very well. Green split peas have a stronger, earthier flavor and can make the filling less familiar in taste and color.

Do I need a traditional tawa?
No. A flat cast-iron griddle or a heavy, flat-bottomed skillet works well. Choose a pan wide enough for an 8-inch roti, preheat it evenly, and avoid a ridged grill pan, which gives uneven contact and can tear the soft bread when you turn it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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