1 cup of all purpose flour

1 teaspoon brown sugar

1 teaspoon baking powder

1/4 stick of melted butter

1 tablespoon of vegetable oil

1/2 cup of water (approximately)

Golden ray butter for basting (or plain margarine)

For the filling

1 carrot (peeled and shredded)

1 russet potato (peeled and shredded)

1/2 sweet Vandalia onion sliced in circles

1/2 sweet bell pepper thinly sliced length wise

1 cup of sharp cheddar cheese

2 cloves of garlic

1 habanero pepper (or more)

2 leaves of shadow beni (or cilantro)

1/2 teaspoon kosher salt


In a large, wide mixing bowl add the flour, baking powder and sugar. Mix to combine.

Slowly start adding the water a little at a time, while mixing with your hands. Squeeze the dough between your fingers. You are looking for a sticky, soft consistency.

Once you are finish mixing your dough until it forms into a sticky ball, pour some of the vegetable oil on your hands and rub it over the dough. Just to get some of the stickiness off.

Set the dough aside to raise while you prepare your filling.

To a bowl add, the shredded carrots and potato. You need to squeeze the water out of this. So using your hands or a cheese cloth, squeeze as much water out of it. Set aside.

To a mini chopper or food processor, add the shadow beni, garlic, pepper and the salt. Chop to a fine consistency.

Add the seasoning to the carrot and potato mixture. Mix well to combine.

To another small bowl, add some of the vegetable oil and the butter and mix it together. Set aside.

Now back to the dough.

Tear your dough into two portions. Form or roll it into two balls.

Flour a flat surface and start rolling each of the dough ball out. Once the dough has been rolled out, using your fingers, spread some of the oil and butter mixture over the top of each one. (refer to pictures)

Now you are going to tear each rolled out dough to the middle. And start rolling it to form a cone shape. Once it is fully rolled in, take the tip of it and tuck it into the bottom of the roll and press it gently in. It will look like a ball formed again, with little swirls. Repeat with the other ball.

Re-flour your surface again and start rolling out each of the cone shaped balls, something like a pizza shape.

Once both balls has been rolled out, heat the tawa or baking stone or a flat pan on the stove to medium heat.

To one of the rolled out dough, add the seasoned potato and carrot mixture. Just go ahead and spread it all around, avoid the edges. Leave the edges free.

Next you are going to layer on some onions and sweet peppers. Its like you are building a pizza. Next comes the cheese.

After all the layering is done, take the other rolled out dough and place it over the dough with the filling. Press the edges to stick it together.

Oil the surface of the Tawa with some of the butter and oil mixture. Now comes the hard part.

Picking up the filled roti and placing it on the oiled tawa.

Once it is on the Tawa, using a basting brush, baste the entire top of the roti with the oil and butter mixture. Turn the heat down on the stove to LOW.

Remember all the vegetables inside of the roti is raw and has to cook.

Flip it over using the handle of too spoons if you do not have a flat stick to do it with. Be careful you do not tear it. So be very gentle.

Oil the other side of the roti. Let it cook for a few minutes on the low heat.

Flip it again and start rubbing the golden ray butter over it.

Flip to the other side and baste with the golden ray butter. The butter will help it to start browning and crisping up.

Once both sides are nice and brown and crispy remove it from the heat.

Place on a flat surface and using a pizza cutter, cut into pizza slices. Enjoy hot with a nice cup of tea!


Pepper Roti 1








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