Soft Savory Roti with Dahl

Combine self-raising flour, baking powder, salt and hot water. Stir. Knead until dough comes together into a ball. Let dough rest for 1 hour.

With a mortar and pestle, grind garlic, pepper and shallot into a soft paste. Add cumin and grind some more. Set aside.

For the dahl filling, you can use split peas or split pea flour. If you have split pea flour, then add hot water to the yellow split pea flour and stir thoroughly until you have a paste. If you have split peas, then cook the split peas until soft. Add kurkuma (turmeric) to the split pea mixture and stir again. Let rest for at least 10 minutes.

In a hot pan, cook the pepper mixture. Add the dahl filling to the pan and cook until almost all the moisture has evaporated (but do not make it too dry). When cool enought to handle, shape the dahl mixture into small balls.

Knead dough thoroughly again. Divide into 4 to 5 balls the size of a golfball.

Place some dahl filling in the middle of each dough ball. Close the dough around the dahl and then roll on a floured countertop.

Heat a pan and cook the roti without oil. Wait for the roti to rise, then start brushing the roti with oil and turn. Brush the other side with oil as well. Turn regularly until light brown patches appear.