Dhalpuri Roti

Ingredients

• For the dough
• 500 g plain wheat flour, plus extra for dusting
• 1 tsp salt
• 1 tsp baking powder
• 300 ml water, warm
• For the split pea filling
• 250 g yellow split peas, picked over and rinsed
• 2 tsp ground cumin
• 3 garlic cloves, finely chopped
• 1 tsp black pepper, freshly ground
• 1 tsp salt
• For cooking
• 60 ml neutral oil, for brushing the tawa

Method

1. 1
   Combine the flour, salt, and baking powder. Add warm water gradually, mixing until a soft, pliable dough forms. Knead for 8 minutes until smooth. Divide into 8 equal balls, cover with a damp cloth, and rest for 30 minutes. The dough is ready when it no longer springs back sharply under a finger and holds a gentle indent.
2. 2
   Place the split peas in a saucepan, cover with cold water by at least 5 cm, and boil until completely soft but not collapsing — they must yield fully when pressed between two fingers with no chalky centre remaining.
3. 3
   Drain the peas thoroughly, then spread them in a single layer on a tray and air-dry for 20 minutes. This is the step that decides the dish: the filling must shed all residual surface moisture before grinding. A wet filling will soak through the dough during cooking, preventing even rolling and making the roti soggy. The peas are ready when the surface is visibly matt and no steam rises.
4. 4
   Transfer the dried peas to a food processor. Add the cumin, garlic, pepper, and salt. Pulse to a dry, grainy texture — not a smooth paste. Stop when the mixture resembles coarse, damp sand and holds its shape loosely when pressed. Over-processing yields a paste that behaves as a wet filling.
5. 5
   Flatten one dough ball into a disc approximately 12 cm across. Place 2 tablespoons of filling at the centre. Gather the edges of the dough up around the filling and pinch firmly to seal, forming a stuffed ball. Repeat with the remaining balls. Rest, seam side down, for 5 minutes. The seal is correct when no filling is visible and the surface is smooth.
6. 6
   On a lightly floured surface, roll each stuffed ball into a round approximately 25 cm in diameter and 3 mm thick. Apply confident, even pressure from the centre outward — hesitant rolling creates uneven patches where the filling clusters and the dough tears. The finished round should be of uniform thickness throughout, with the filling visible as a faint, even pattern beneath the surface.
7. 7
   Heat a tawa or flat iron griddle over medium heat. Brush lightly with oil. Lay a roti on the tawa and cook until the underside shows pale golden patches and the edges begin to firm, then brush the top surface lightly with oil and flip. The roti is cooked through when both sides carry even, light colour and the surface is no longer raw-looking or tacky. Total time per side is approximately 90 seconds at medium heat.
8. 8
   Remove the roti immediately from the tawa and clap it firmly between the palms four to five times while it is still hot. The heat and impact loosen the layers, producing the supple, pliable texture required for wrapping. An un-clapped roti will be stiff and will tear on folding. The roti is done when it folds without cracking and the layers move independently.