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Place Water (5 cup) to boil in a deep sauce pan and add Split Peas (2 cup) and Ground Turmeric (1/4 teaspoon) to the boiling water. Reduce the heat so it’s at a rolling boil and cook for about 25 minutes.
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Drain split peas and set aside to cool.
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In a large bowl, add All-Purpose Flour (3 cup), Instant Dry Yeast (1 pinch), Baking Powder (2 tablespoon) and Salt (1/4 teaspoon) and start adding Water (1 cup) slowly.
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Knead to a firm consistency. Keep adding water as necessary. Work to form a huge dough ball, then cover the bowl with a tea towel or plastic wrap and allow it to rest for about 20 minutes.
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Place Salt (1 teaspoon), Garlic (2 clove), Ground Cumin (1 teaspoon), the split peas, and Scotch Bonnet Pepper (1/4) into the food processor or food mill and work until you have a no whole peas or large pieces.
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Divide the main dough into 6 pieces and form six smaller dough balls.
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Flatten out each dough ball in your hand to form a 6 inch circle, then dust with flour and add 4 tablespoons of the filling to each.
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You will have to make a sort of bowl-shape as you keep adding the split pea filling. Then using your fingers, form to a ball shape and pinch to seal.
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Heat your tawa, (baking stone) on medium/high heat and brush some Vegetable Oil (5 tablespoon) onto it’s surface. On a flour dusted surface, roll out one of the stuffed dough balls. Keep rolling until its 12-14-inch in diameter and about 1/8-inch thick.
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Be careful when placing the rolled out dough onto the tawa as it will be hot. After about 30 seconds, using your hand if you’re a pro or a couple of spatulas to flip the roti. Now give this side a quick brush with the oil.
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It will take about 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as it cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 6 roti.
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Serve with your favorite main dish.
