Impress Your Guests

Authentic Dahl Puri roti is the real deal.

BVI Extra

George Sass Jr.

Dahl Puri Roti is very popular but labor intensive!

The flat “skin” is stuffed with a ground split pea and spice mixture that adds depth and complexity to the bread.

Ingredients:
1 cup dried yellow split peas
2 cups chicken stock
1 teaspoon ground turmeric
2 garlic cloves
1 small hot pepper or 1-2 teaspoons chili powder
1 teaspoon cumin
2 1/2 cups self-rising flour
3 tablespoons vegetable oil
1 cup warm water
Extra vegetable oil for brushing
Coarsely ground salt
Preparation:

Stir the vegetable oil into the flour and gradually add in the warm water. Knead the dough until very smooth, adding a little flour if dough is too wet, or a touch of water if it's too dry. Cover the dough with plastic wrap and let rest.

Place the lentils in a pot with the chicken stock and bring to a simmer, cooking for 20 to 25 minutes. Remove from heat and rain when the lentils are just tender and still firm.

In a food processor or blender, mix the lentils with the garlic, hot pepper (or chili powder), and spices, until mixture resembles fine crumbs.

Divide the resting dough into eight pieces and roll each piece into a ball. Cover again with plastic wrap and let rest for five more minutes. Then press one ball of dough into a disk, and place in the palm of your hand. Place 2-3 tablespoons of the lentil mixture in the middle of the circle of dough, and wrap dough around the lentils, pinching the edges together to seal. Repeat with each dough ball.

Place one ball of dough seam-side down on a floured surface. Roll dough into a thin circle, about 7 inches in diameter. Repeat with each dough ball and cover with a dish towel prevent drying.

Heat a lightly-oiled heavy, flat skillet over medium heat. When the skillet is very hot, place one of the dough circles on the skillet and cook bread for about 2 minutes. The brush the top with oil and flip it to cook the other side.

When it is lightly browned on both sides, remove from heat, plate and sprinkle lightly with coarse salt. Cover with foil to keep soft and warm while the rest of the bread cooks. Use immediately or reheat later, wrapped in foil, at 200 degrees.

Makes 8 roti skins.