Dhalpuri Roti

Rinse the yellow split peas thoroughly, then place them in a pot with enough water to cover by five centimetres. Add the turmeric and a pinch of salt, bring to a boil, and cook for twenty minutes until soft but not mushy.

Drain the cooked split peas completely, then mash them using a food processor or mortar until you have a coarse, dry paste. Season with the ground cumin, taste, and adjust the salt as needed.

Combine the flour and salt in a large bowl, add the oil and warm water gradually, and knead for five minutes until you have a smooth, pliable dough that does not stick to your hands. Cover and rest for thirty minutes.

Divide the dough into eight equal balls. Flatten each ball with your palm, place two tablespoons of the seasoned split pea filling in the centre, then gather the edges together and pinch to seal completely.

Carefully roll each stuffed ball on a lightly floured surface into a thin circle about twenty centimetres in diameter, using gentle, even pressure to distribute the filling without tearing through the dough.

Heat a flat tawa or heavy skillet over medium-high heat until a drop of water sizzles and evaporates on contact. Place one rolled roti on the hot surface and cook for twenty to thirty seconds until bubbles appear.

Flip the roti, brush the top with ghee or oil, then flip again after twenty seconds and brush the other side. Continue flipping and brushing for a total of about ninety seconds until both sides have golden-brown spots.

Remove the cooked roti from the tawa and gently clap it between your palms to create the signature soft, layered texture. Stack the finished rotis in a clean towel to keep them warm and pliable while you cook the rest.

Serve the warm dhalpuri roti alongside chicken or vegetable curry, tearing off pieces and using them to scoop up the saucy curry in the traditional Indo-Guyanese manner.