[Kimmie]

from Suzanne: "If anyone is interested (Kimmie?), I'll post the recipe. It was in the NY Times special "Style and Entertaining" section of November 5, 2000."

I tried to locate the recipe on their website to no avail. I hope you didn't lose your newly found clipping!

[Suzanne]

Lose a recipe? MOI?? No, sorry, I just ran out of time yesterday. But here it is now:

Yellow Peas Roti from the NY Times "Style & Entertaining" November 5, 2000

FOR THE FILLING:
1 package (1 pound) dried yellow split peas
4 jalapenos or other chili peppers, seeded and minced
2 cloves garlic, minced
1 1/2 teaspoons ground cumin, or to taste
Salt and pepper to taste

FOR THE ROTI:
6 cups all-purpose flour
1 Tablespoon baking ppowder
1 teaspoon salt
1 1/4 to 1 1/2 cups water
Corn oil for brushing.

[list=1][*]For the filling: in a medium saucepan, bring 2 quarts water to a boil, add the split peas and simmer over medium-low heat, stirring occasionally, about 20 minutes. Drain and puree, in batches, in a food processor. Place in a large bowl, add chilies, garlic, cumin, salt and pepper. Mix well and set aside.[*]For the roti: preheat oven to 450 degrees. In a large bowl, combine the flour, baking powder and salt. Stir in enough water to make a soft but not sticky dough. Place dough on lightly floured work surface and knead briefly. Cut into 12 pieces and shape each into a ball. For each roti, roll out 1 ball of dough to a 10-inch round. Spread with a heaping tablespoon of the pea filling and fold in half. Roll out again to a 10-inch round, brush top with corn oil and place oiled side down on a cast-iron griddle. Bake until lightly browned on bottom, about 2 minutes. Brush with oil, turn over and bake until lightly browned on bottom. Place on a paper towel and keep warm while making remaining rotis.[/list=1]
Yield: 12 rotis

My note: I'm not clear about the use of the oven for this; if you're keeping the rotis hot in the oven, why have it up that high?

[Suzanne]

I just looked back at the recipes I printed off from one of ShawtyCat's links (Trini & Tobago Rotis ) and saw the one for "Dhalpouri Roti" which is another version of what I was looking for. Oops!

Of course, the upside is that now we have 2 versions to try!!

[Kimmie]

Thanks a million Suzanne!

BTW, I understand from your recipe that the roti is baked!

Also, can you find Carib beer easily in NYC? It's widely available here and great with this!

[Suzanne]

I think they mean "baking" on the griddle, rather than in the oven. Kind of the same way you "bake" scones on a griddle. As far as I could tell, the oven is just to keep them hot as you cook them individually.

Red Stripe is very easy to get, even in my closest supermarkets which have the smallest selection of products in the world (and the highest prices). But it's not that hard to get just about any brand of beer, if you know where to look.

[Kimmie]

If that's the case, then I don't understand why the oven would be at 450 just to keep them warm.

Seems to me that baking would be kind of impractical. I would not use the oven at all at that point and keep the roti warm in a towel, placed into an insulated container.

[Suzanne]

even in the vaunted NY Times, doesn't mean it was well-written or thoroughly tested. That's why I'm starting to look for work doing that kind of stuff! (they need me!!!!!)

Yeah, if I were using the oven at all, I'd set it as low as possible, and wrap the roti well before putting them in it. But it looks as though the rest of the recipe should work.

[Kimmie]

I agree Suzanne. I must admit that I much prefer the technique used in the Dhalpouri Roti. But I like the ingredients used in the NYTimes!