Dhal Roti Recipe: Trinidad-Style Split Pea Roti

Trinidadian dhal roti, often called dhalpuri, is a soft griddle-cooked flatbread filled with seasoned yellow split peas, shaped so the savory filling runs through each bite. The dough is rested for tenderness, and the peas are cooked, ground, and tucked inside; family and regional versions vary in seasoning and thickness, but this method makes the steps manageable at home.

Ingredients

1 cup (200 g) dried yellow split peas, rinsed and picked over
4 cups (950 ml) water for cooking the peas, plus water for soaking
4 cups (500 g) all-purpose flour, plus a little extra for dusting
1½ cups (355 ml) warm water for the dough, added gradually
2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil, for the dough
1 teaspoon (4 g) baking powder
1 teaspoon (6 g) fine salt for the dough
3 garlic cloves (about 9 g), peeled and finely grated or crushed
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground turmeric
½ teaspoon (1 g) fine salt for the filling, or to taste
¼ teaspoon (0.5 g) ground black pepper, or to taste
2 tablespoons (30 ml) ghee or neutral oil, for cooking the rotis

Instructions

Soak the peas. Put the rinsed split peas in a bowl and cover them with several inches of cool water. Soak for 2 hours, then drain and rinse. Soaking helps the peas cook more evenly; do not use the soaking water for the cooking step. If the peas are older, they may need a little longer to become tender.
Make and rest the dough. Stir the flour, baking powder, and dough salt together in a large bowl. Mix in the 2 tablespoons of oil, then pour in about 1¼ cups (295 ml) of warm water while stirring. Add more water a tablespoon at a time until the flour forms a soft dough. Knead on a lightly floured surface for about 8 minutes, until smooth and elastic rather than sticky. Cover the dough and let it rest for 30 minutes. This rest makes it easier to roll without the dough pulling back.
Cook the split peas. Place the drained peas in a saucepan with 4 cups (950 ml) fresh water. Bring to a boil, then lower the heat and simmer uncovered for about 35 minutes, stirring occasionally. The peas should be soft enough to crush between your fingers but not dissolved into a loose puree. Drain them very thoroughly; excess water can make the filling wet and cause the dough to split.
Season and cool the filling. Spread the drained peas on a plate or shallow tray and let them cool for 15 minutes. Mix with the garlic, cumin, turmeric, filling salt, and black pepper. Grind the mixture in a food processor in short pulses, or pass it through a food mill, until fine and crumbly. Stop before it becomes a paste. If it feels damp, spread it out for a few more minutes so steam can escape. Taste a small pinch and adjust the salt or pepper.
Divide the dough and filling. Divide the rested dough into 8 equal pieces, keeping them covered while you work. Divide the pea mixture into 8 portions as well. Flatten one piece of dough into a small round, keeping the center slightly thicker than the edges. Place a portion of filling in the middle, leaving a clear border around it. The filling should fit comfortably without stretching the dough tight.
Seal each roti. Bring the dough edges up and over the filling, pinching them together firmly to make a sealed bundle. Pinch away any large excess of dough at the top, then turn the bundle seam-side down. Cover the finished pieces with a clean towel so their surfaces do not dry out. If a bundle tears, patch the opening with a small piece of dough before rolling; an exposed patch of filling is more likely to burn on the griddle.
Roll gently. Dust the work surface and rolling pin lightly with flour. Press a bundle into a thick disc, then roll from the center outward, turning it as needed, until it is about 8 inches (20 cm) across. Use gentle, even pressure rather than trying to force it thin in one pass. If the dough resists, let it rest for 5 minutes before continuing. Brush away extra flour, which can scorch during cooking.
Cook and keep warm. Heat a tawa, cast-iron griddle, or heavy skillet over medium heat. Brush it lightly with ghee or oil. Cook one roti for about 1 minute on the first side, turn it, then cook the second side for about 1 minute. Turn once more and cook for about 1 minute, brushing lightly with more fat as needed. It should have scattered golden-brown spots and feel cooked through while remaining soft. Repeat with the remaining rotis, allowing about 3 minutes per roti. Stack them under a clean towel as they finish to keep them warm and pliable.

Tips

Keep the dough soft, not wet. Flour absorbs water differently depending on its brand and the weather, so the 1½ cups (355 ml) is a guide rather than a reason to pour everything in at once. The dough should feel supple and slightly tacky, but it should not cling heavily to your hands. Add water gradually, and use only enough extra flour to roll.
Drain the peas well. A wet filling can make the dough difficult to seal and can create thin, fragile spots as you roll. If the cooked peas look shiny or release water when pressed, let them drain longer and cool uncovered. A crumbly filling is easier to portion and spreads more evenly inside the roti.
Use a practical substitute when needed. Yellow split peas are traditional for this style of filling. If they are unavailable, dried yellow lentils can work, but they often soften faster and may make a smoother, less distinct filling; watch them closely and drain very well. Green split peas change the color and give the filling a more earthy flavor.
Choose the right heat. A griddle that is too hot can brown the outside before the dough cooks through; one that is too cool can leave the roti dry and stiff. Start at medium heat and adjust after the first roti. Keep the remaining dough covered, and use a thin film of fat rather than pooling oil on the pan.

Serving Suggestions

Serve dhal roti warm as a filling snack, lunch, or part of a larger Trinidadian-style meal. It is substantial on its own, but it also pairs well with curry channa, aloo (potato curry), stewed vegetables, or a spoonful of pepper sauce. For a simple plate, add a crisp cucumber salad or sliced tomato to balance the soft bread and savory filling. If serving several people, keep the cooked rotis stacked under a towel and let each person tear off pieces at the table. Pepper sauce can be served on the side so everyone can choose their own heat level.

Variations

Seasoning varies from cook to cook. For a warmer, more aromatic filling, add ½ teaspoon (1 g) of ground geera, also called roasted cumin, or a small pinch of ground chile. Geera is a familiar Caribbean seasoning, but ordinary ground cumin is a convenient substitute; it gives a similar earthy note, though it may lack the deeper fragrance of freshly roasted and ground seeds. You can also add 1 finely sliced scallion (about 15 g) to the cooled pea mixture, but keep the amount modest so the filling stays dry.

For a richer finish, brush the griddle with ghee instead of neutral oil, or use a mix of both. Ghee adds a buttery aroma, while neutral oil keeps the flavor more restrained. Some cooks prefer a thinner roti and others roll it a little thicker, so adjust the final diameter to suit your griddle and rolling comfort. This recipe uses a filling of split peas and dry seasonings; it is not the same as placing a wet lentil curry inside a wrap. If you want a milder bread, reduce the black pepper, then serve chile sauce separately rather than adding heat to the whole batch.

Storage and Reheating

Let extra rotis cool briefly, then refrigerate them in an airtight container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For easier separation, place a piece of parchment between each roti. The pea filling can also be refrigerated separately in a covered container for 3 to 4 days, provided it is chilled within 2 hours. Do not leave cooked rotis or filling at room temperature for an extended period.

To reheat, warm a roti in a lightly greased skillet over medium-low heat, turning it until hot throughout. A covered skillet helps soften it without drying the surface; add a few drops of water to the pan, away from the roti, if it seems dry. Leftovers should be reheated to 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers. For longer storage, freeze fully cooled rotis in a sealed freezer-safe bag for up to 2 months for best quality. Thaw in the refrigerator or reheat from frozen over low heat, turning often so the center warms before the outside becomes brittle.

Frequently Asked Questions

Is dhal roti the same as dhalpuri? The names are often used for the Trinidadian flatbread filled with seasoned ground split peas. Spelling and naming can vary by household and region. It is different from a plain roti served alongside a bowl of dhal, even though both use familiar ingredients such as peas, spices, and flour.

Can I make the filling ahead? Yes. Cook, season, and grind the filling, then cool it and refrigerate it in a covered container for up to 3 to 4 days. Bring it out while you prepare the dough so it is easier to portion, but do not leave it at room temperature for more than 2 hours. If it has released moisture, drain or blot it before stuffing.

Why is my roti tearing while I roll it? Common causes are a wet filling, a dough that has not rested, too much filling, or pressure that is too heavy near a thin spot. Make sure the peas are crumbly and cool, seal each bundle firmly, and roll gradually from the center outward. Small tears can be patched with a little dough before the roti goes on the hot griddle.

Can I make dhal roti without a food processor? Yes. A food mill or a sturdy hand masher can break down the cooked peas. Work in small batches and aim for a fine, dry, crumbly texture rather than a perfectly smooth puree. If using a masher, remove any tough pea skins that remain large, since they can make the filling harder to spread evenly.

Can I use canned split peas? Canned split peas are not a reliable one-for-one substitute because they are usually much wetter and softer than peas cooked from dry. If you use them, drain and rinse thoroughly, then spread them out to dry before seasoning and grinding. The filling may be softer and more difficult to seal, so add it sparingly and avoid extra liquid.

What can I use instead of a tawa? A heavy cast-iron skillet or a sturdy, flat griddle works well. Choose a pan large enough for an 8-inch (20 cm) roti, and preheat it evenly over medium heat. Avoid a thin pan that develops hot spots, since those can scorch one section while leaving another pale. A nonstick skillet can work too, but use only a light coating of ghee or oil.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).