- Foodie Nation
Sardines (with Hot Pepper) Pepper Roti
Yield - 6 to 8 servings
Ingredients:Â
SARDINE FILLING:Â
Coconut Oil - 1 tbsp Onion - 1/2 cup (finely chopped) Scotch bonnet pepper - 1 tsp (finely chopped)Â
Garlic - 1 tbsp (finely chopped)Â
Sardines with Hot Pepper -4 tins (106g)Â
Potato - 2 lb (boiled)Â
Carrot - 1 cup (Grated)Â
Sweet pepper - 1/2 cup (finely chopped)Â
Chadon Beni - 1/2 cup (finely chopped)
Salt - 1 1/2 tsp or to tasteÂ
PEPPER ROTI:
Flour - 4 cups + more (sifted)Â
Salt - 1/4 tsp Baking Powder - 4 tsp Brown
Sugar - 1 tbsp Water - 2 cupsÂ
Mild Cheddar Cheese - 8 oz (grated)
GheeÂ
Method:
1. Heat saute pan over medium heat.
 2. Once heated, add oil.Â
 3. Once oil is hot, add your onion and hot pepper and allow to cook until onion is translucent (about 2 minutes). 4. Add your garlic and sardines, ensuring to break up your sardines and fully incorporate all your ingredients.
 5. Strain and add to your sardine mixture.Â
 6. Add potato carrots, sweet pepper & chadon beni.Â
 7. Mix until fully incorporated
 8. Add salt to taste
 9. Set aside
 10. In a bowl, combine flour, salt, baking powder & sugar 11. Make a well and add waterÂ
 12. Knead into a soft dough (dough might seem a bit sticky but that’s ok.)Â
 13. If dough is sticking to your hand & the bowl simply dust with 1 tbsp of flour at a time.Â
 14. Knead for about 5 minutesÂ
 15. Using your hands, coat the dough in ghee, cover with a damp cloth & let rest for 30 minutesÂ
 16. 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.]
 17. Rub each ball with ghee, cover and let rest for 25 minutesÂ
 18. Place one ball on a floured surface, sprinkle top with flour and roll into a 10 inch wide disc using a rolling pinÂ
 19. Brush off excess flourÂ
 20. Fold into 1/4 and set asideÂ
 21. Roll out another ball
 22. Brush off excess flourÂ
 23. Sprinkle cheese on top Â
24. Evenly spread a thin layer of the sardine mixture onto the dough (this will spread the dough wider)Â
 25. Sprinkle with a little flourÂ
 26. Cover with doughÂ
 27. Seal edgesÂ
 28. Brush off excess flourÂ
 29. Heat tawa to medium heat
 30. Once heated, brush with ghee
 31. Place pepper roti onto tawa and allow to cook (about 2 to 3 minutes) on each sideÂ
 32. Brush with gheeÂ
 33. Using your dabla, lift up the edges to see how brown roti is gettingÂ
 34. Once it begins to brown, flip overÂ
 35. Brush off any excess flourÂ
 36. Brush with ghee ensuring to coat the edges well to prevent it from drying out
 37. Allow to cook for another 3 minutes or soÂ
38. Use dabla to see if the bottom side is getting brown
39. Once browned, remove from tawa and let rest for 10 minutesÂ
40. Slice into pizza slices or squares and enjoy!