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  • Foodie Nation

Trini Pepper Roti Recipe With Kraft Pepper Jack Cheese

Yield: 6 to 8 Servings


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 Kraft Pepper Jack Cheese - 8 oz (grated) Ghee - 1/2 cup (melted for tawa)


  1. Boil potatoes until tender.

  2. Strain, place in a bowl and mash immediately.

  3. Add carrots, sweet pepper, garlic, scotch bonnet pepper and chadon beni.

  4. Mix until fully incorporated.

  5. Add salt to taste.

  6. Set aside.

  7. In a bowl, combine flour, salt, baking powder and sugar.

  8. Make a well and add water.

  9. Knead into a soft dough (dough might seem a bit sticky but that’s okay).

  10. If dough is sticking to your hand and the bowl simply dust with 1 tbsp of flour at a time.

  11. Knead for about 5 minutes.

  12. Using your hands, coat the dough in ghee, cover with a damp cloth and let rest for 30 minutes.

  13. Remove cloth and divide dough into 4 balls. This will give you 2 (15 inch wide) pepper rotis. Feel free to divide dough into 8 smaller balls if you wanted to make smaller pepper rotis.

  14. Rub each ball with ghee, cover and let rest for 25 minutes.

  15. Place one ball on a floured surface, sprinkle top with flour and roll into a 10 inch wide disc using a rolling pin.

  16. Brush off excess flour.

  17. Fold into 1/4 and set aside.

  18. Roll out another ball.

  19. Brush off excess flour.

  20. Evenly spread a thin layer of the potato mixture onto the dough (this will spread the dough wider).

  21. Sprinkle cheese on top.

  22. Sprinkle with a little flour.

  23. Cover with dough.

  24. Seal edges.

  25. Brush off excess flour.

  26. Heat tawa to medium heat.

  27. Once heated, brush with ghee.

  28. Place pepper roti onto tawa and allow to cook (about 2 to 3 minutes) on each side.

  29. Brush with ghee.

  30. Using your dabla, lift up the edges to see how brown roti is getting.

  31. Once it begins to brown, flip over.

  32. Brush off any excess flour.

  33. Brush with ghee ensuring to coat the edges well to prevent it from drying out.

  34. Allow to cook for another 3 minutes or so.

  35. Use the dabla to see if the bottom side is getting brown.

  36. Once browned, remove from tawa and let rest for 10 minutes.

  37. Slice into pizza slices or squares and enjoy!

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