Pepper Roti made with Lion Brand Roti & Doubles Flour

Filling 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 - 1/2 cup

Salt - To taste

Method

 1.⁠ ⁠Boil potatoes until tender

 2.⁠ ⁠Strain, place in a bowl and mash immediately

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

 4.⁠ ⁠Mix until fully incorporated

 5.⁠ ⁠Add salt to taste

 6.⁠ ⁠Set aside

Roti Ingredients

Lion Brand Roti & Doubles Flour - 4 cups + more (sifted)

Salt - 1/4 tsp

Lion Brand Baking Powder - 4 tsp

Brown Sugar - 1 tbsp

Water - 12 fl. Oz.

Ghee - 1 cup (room temperature)

Ghee - 1/2 cup (melted for tawa)

Method:

 1.⁠ ⁠In a bowl, combine flour, salt, baking powder & sugar

 2.⁠ ⁠Make a well and add water

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

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

 5.⁠ ⁠Knead for about 5 minutes

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

 7.⁠ ⁠Remove cloth and divide dough into 4 balls

 8.⁠ ⁠Rub each ball with ghee, cover and let rest for 5 minutes

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

10.⁠ ⁠Rub ghee onto the dough, ensuring to completely cover the top with ghee

11.⁠ ⁠Lightly sprinkle flour over the ghee

12.⁠ ⁠Take a knife and cut the dough from the centre to the end

13.⁠ ⁠Roll clockwise into a cone

14.⁠ ⁠Tuck the end into the bottom of the cone

15.⁠ ⁠Place it on the counter and, using one of your fingers, push the middle of the ball all the way down to the bottom of the cone

16.⁠ ⁠Do this with the other balls

17.⁠ ⁠Coat balls with ghee, cover with a damp cloth and let rest for 45 minutes

18.⁠ ⁠Place one ball onto a floured surface

19.⁠ ⁠Sprinkle top with flour

20.⁠ ⁠Press into a small flat disc

21.⁠ ⁠Roll out into a 10 inch wide disc.

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

23.⁠ ⁠Sprinkle cheese on top

24.⁠ ⁠Sprinkle with a little flour

25.⁠ ⁠Cover with dough

26.⁠ ⁠Seal edges

27.⁠ ⁠Brush off excess flour

28.⁠ ⁠Heat tawa to medium heat

29.⁠ ⁠Once heated, brush with ghee

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

31.⁠ ⁠Brush with ghee

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

33.⁠ ⁠Once it begins to brown, flip over

34.⁠ ⁠Brush off any excess flour

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

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

37.⁠ ⁠⁠Use to dabla to see if they bottom side is getting brown

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

39.⁠ ⁠Slice into pizza slices or squares and enjoy!