When I visited Trinidad, a lot of the curries I tried were served with dhalpuri, a roti that is filled with seasoned split peas! This is just one of Trinidad's many flatbreads that are served with various meat and veggie dishes. It is popular in other countries that have large Indian population. Of course with a far reaching Indian diaspora, food in countries like Trinidad have a strong Indian influence. Places like Mauritius and Guyana also have their versions of dhalpuri though sometimes spelt differently, eg. dholl puri. This recipe is a bit time consuming to make but if you make the filling on one day, then make your roti the next, this process is smooth sailing! The original recipe is by @cookingwithria! Please check out her Youtube videos and website for true authentic recipes. I have changed ratios of filling and used substitutions for some ingredients which are explained in my blog post. Dhalpuri is traditionally made so that the filling is crumbly on the inside but other chefs have made this recipe where the filling is a bit more moist. For my first go of it, I made it how it is typically served and enjoyed it with some spicy curry chicken! Filling To Boil 1 cup of dried split peas water as needed 1/2 teaspoon turmeric 1/2 tablespoon of salt To Grind 5-7 garlic cloves small bunch, about 1/4 cup chopped cilantro 1/2 tablespoon cumin 1/2 teaspoon salt Dough 4 cups of all purpose flour 1 1/2 cups of lukewarm water 1/8 teaspoon of dry active or instant yeast 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons brown sugar 1 tablespoon neutral oil neutral oil or ghee for frying