Yield: 6 – 8 Servings
INGREDIENTS
- Potato – 2 lb (1 inch cubes)
- Carrot – 1 cup (grated)
- Sweet Pepper – 1/2 cup (finely chopped)
- Garlic – 1 tbsp (finely chopped)
- Scotch Bonnet Pepper – to taste (finely chopped)
- Chadon Beni (Culantro) – 1/2 cup
- Salt – to taste
- Flour – 4 cups + more (sifted)
- Salt – 1/4 tsp
- Baking Powder – 4 tsp
- Brown Sugar – 1 tbsp
- Water – 2 cups
- Cheese – 2 cups (grated)
- Ghee – 1/2 cup (melted for tawa)
METHOD
- Boil potatoes until tender.
- Strain, place in a bowl and mash immediately.
- Add carrots, sweet pepper, garlic, scotch bonnet pepper and chadon beni.
- Mix until fully incorporated.
- Add salt to taste.
- Set aside.
- In a bowl, combine flour, salt, baking powder and sugar.
- Make a well and add water.
- Knead into a soft dough (dough might seem a bit sticky but that’s okay).
- If dough is sticking to your hand and the bowl simply dust with 1 tbsp of flour at a time.
- Knead for about 5 minutes.
- Using your hands, coat the dough in ghee, cover with a damp cloth and let rest for 30 minutes.
- Remove cloth and divide dough into 4 balls [This will give you two 15 inch wide Pepper Rotis. Feel free to divide dough into 8 smaller balls if you would like to make smaller Pepper Rotis).
- Rub each ball with ghee, cover and let rest for 25 minutes.
- Place one ball on a floured surface, sprinkle top with flour and roll into a 10 inch wide disc using a rolling pin.
- Brush off excess flour.
- Fold into 1/4 and set aside.
- Roll out another ball.
- Brush off excess flour.
- Evenly spread a thin layer of the potato mixture onto the dough (this will spread the dough wider).
- Sprinkle cheese on top.
- Sprinkle with a little flour.
- Cover with the first dough.
- Seal edges.
- Brush off excess flour.
- Heat tawa to medium heat.
- Once heated, brush with ghee.
- Place pepper roti onto tawa and allow to cook (about 2 to 3 minutes) on each side.
- Brush with ghee.
- Using your dabla, lift up the edges to see how brown roti is getting.
- Once it begins to brown, flip over.
- Brush off any excess flour.
- Brush with ghee ensuring to coat the edges well to prevent it from drying out.
- Allow to cook for another 3 minutes or so.
- Use the dabla to see if the bottom side is getting brown.
- Once browned, remove from tawa and let rest for 10 minutes.
- Slice into pizza slices or squares and enjoy!