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Ingredients for Dahl Filling:

1 cup yellow split peas
1 tsp cumin seed
1 tsp curry powder
2 gloves garlic, finely sliced
1 tbs vegetable oil
2 cups water
salt

Ingredients for Roti:

1.5 kg plain flour
6 tsp baking powder
1 tsp salt
500g butter
500 ml water
Vegetable oil as needed

Method for Dahl filling:

Heat vegetable oil in a pan. Add cumin seed and garlic. Cook until garlic is golden brown.

Add water with salt to taste, and bring to a boil
Add curry powder, and stir well.

Add yellow split peas, and allow to simmer until completely soft.

Drain water from peas. Allow to cool, then mash completely with a fork.

Method for Roti:

Sift together the flour, baking powder and salt.
Add butter, and crumble into mixture.

Add water slowly, and mix to form a dough.
Knead, and let stand for 30 minutes.

Knead again, and then divide into 12 small balls.
Make a deep hole in the ball through the middle and place some of the dhal mixture inside. Close the opening of the hole by pinching the top.

Roll the ball in flour.

On a floured board, roll out each ball, as thinly as possible using a rolling pin.

Spread some vegetable oil with a brush onto a a large flat griddle, or frying pan, heat on a medium until hot.

Place each individual roti on the pan, and cook for about one and a half minutes on each side, coating each side with a little vegetable oil as it cooks.

Remove and drain on paper towels