Grenadian Rotis is a traditional Grenadian (from the Island of Grenada) recipe for a classic fried flatbread of a wheat flour dough with a yellow split pea purée stuffing. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenadian Rotis.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
900g 'counter' flour (a coarser ground flour than baking flour)
1 tsp salt
2 tbsp baking powder
240g margarine
250ml (about) cold water and knead vigorously until mixed
2 tbsp oil Grenadian dal puri for stuffing
Method:
Whisk together all the dry ingredients in a bowl. Dice the margarine, add to the flour and rub into the mixture with your fingertips until no more pieces of margarine can be seen and the mixture resembles coarse meal.
Work in the oil and water until the ingredients come together as a dough. Turn out onto a lightly-floured work surface and knead vigorously until smooth and elastic. Form into a ball, place in a bowl then cover with a damp cloth and set aside to rest for 30 minutes.
At the end of this time, knead vigorously for 10–15 minutes. Return to the bowl, cover and set aside to rest for 20 minutes.
Divide the dough into 25 equal pieces and shape these into smooth balls. Taking one ball at a time, pull ball into smooth disk a bit larger than your palm. Put a heaped tablespoon of Grenadian dal puri onto the centre of disk; draw/pinch the edges of disk together tightly over peas to form a larger, slightly flattened ball with the peas inside and the pinched-together side on the bottom.
Set a griddle or heavy-based frying pan over low heat. Roll out a dough ball very thinly on a floured board to about 20cm in diameter. Oil the griddle with the bottom of a metal cup or a pastry brush.
Set the rolled out dough on the griddle and oil the top with the bottom of a metal cup or pastry brush. Cook until it puffs a little and light brown spots appear on the bottom.
Flip and cook until light brown spots appear on the bottom. Remove roti and wipe griddle with paper towel and re-oil. Roll out next dough ball and repeat process
Stack the cooked rotis on top of a paper towel sprinkled with water and place a double layer of paper towels sprinkled with water on top of the stack to keep soft – re-sprinkle as necessary.
Serve as soon as possible, under, beside, or wrapped around your curry mixture.
Click on the image, above to submit to Pinterest.