Pepper Roti

You won’t believe how great this tastes! For all savory lovers out there!

This dish is of Indo-Caribbean origin and I have fallen in love with it. Yet another bit of caribbean cuisine that I think anyone loving hot, spicy and savory will enjoy. Roti is a Hindi word for a type of flatbread made over the stove top. This recipe and the pictures for the method are by Felix Padilla.

PEPPER ROTI

For Roti
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1 1/2 cup water
1 tbsp. oil
2 tbsp. butter

For pepper filling
4 hot peppers
2 cups grated potato
1 cup grated carrot
40 leaves chadon beni (or cilantro if you can’t find this West Indian herb)
10 cloves garlic
1/4 onion, chopped
2 cups grated cheese
salt to taste
2 pimento peppers, chopped

1 – Grate and wash the potato.

2 – Chop and blend the hot peppers, pimento peppers, chadon beni,
garlic, onion and carrot. Add salt to taste.

3 – Add potato and cheese and mix.

Now for the roti.

Mix the flour, sugar, baking powder, salt, and water into a dough. Divide the dough into 2, coat with oil and leave to rest for 1 hour.

Now you LIGHTLY roll out the dough (spread it out really) and paste 1 tablespoon of softened butter or margerine on the surface. Then lightly sprinkle flour over the buttered surface.

 

Make a cut from the center and roll into a cone.

 

Press the peak and flatten the center of the cone. Do the same with the other dough ball and leave to rest for 15 minutes.

Roll out the two dough balls as big as the largest frying pan you have. The next step is like a pan pizza. Spray the pan with non-stick cooking spray. Put one flattened dough on it cover with filling.

Cover with the other flattened dough. Press right round the edge and brush some oil on the top.

Cook a couple minutes on one side. The brush some more oil on the top and turn it around to cook on the other side.