How to make Trinidad Pepper Roti

In a large bowl, mix all dry ingredients with your hands.

Slowly add Milk 50 ml at a time, kneading and mixing with your hands.

Slowly add Water 50 ml at a time, kneading and mixing with your hands until it starts to come away from the sides of the bowl and form a ball.

Kneed for 5-10 min – or until when the dough is pressed, the indent of your finger bounces back quickly like a memory foam commercial.

Rub and cover with a bit of ghee, set aside and allow to rest for 15-20 minutes while you work on your filling.

Wash, peel, and chop the potato into cubes and place into a pot to boil on high heat until fork tender.

Once the potatoes are fork-tender, remove the heat, strain out and discard the liquid, and place the potatoes in a large bowl.

Add the carrot, onion, garlic, chadon beni, seasoning peppers, scotch bonnet pepper, and masala powder into the bowl of potato.

Mash and mix all ingredients together until thoroughly combined. Season with salt and black pepper to taste.

Cover and set aside until ready to use as filling.

Take the block of cheese and cut it into two equal pieces. Wrap it with foil and place in the freezer until ready to use; This helps to keep the cheese from melting.

Using a flour-dusted work surface, remove the dough ball and cut into 4 equal pieces and form into balls.

Take each ball and press them out into a large circle using your hands or a rolling pin around 1/4 inch in thickness.

Now take a 2 tablespoon dollop of ghee and rub it all over the top surface of the dough.

Cut a line from the center of the circle to the outer edge (the radius).

With the dough edge from the cut line, start to roll the dough ghee side inside in a clockwise direction going around the dough until you form a cone shape.

Take the wider end of the cone and squeeze the edges into the center to seal the layers of dough and form a rounded bottom side.

Place the bottom side down onto your flour-dusted work surface and gently press the pointed tip of the cone into the ball.

Rub and cover with a little ghee and repeat these steps with each dough ball. Then set aside and allow to rest for 15-20 minutes.

Prepare your cooking station with your tawa or flat top cooking surface, your two wooden roti spatulas or wooden spoons and a small bow of ghee with a brush.

Prepare your resting station with a large plate or serving platter and a pizza roller or sharp knife for cutting the rotis into 8ths.

Warm the tawa or flat top cooking surface on medium to high heat and coat the top by brushing ghee.

Remove the cheese blocks from the freezer and grate using the larger holes of a cheese grater and place them into separate plates, setting one aside near your workstation and the other in the fridge.

Remove 2 balls of dough onto your flour-dusted work surface and begin to press into a circle slightly smaller than your tawa using your hands or a rolling pin.

Place one of the Parathas onto the tawa and begin to spread half of the seasoned potato mixture over the top, leaving a small 1/2 inch margin on the edge. This can be done with the back of a spoon to make sure it is evenly spread over the surface of the Paratha.

Sprinkle and scatter the shredded cheese on top of the potato mixture.

Cover the top with the other Paratha and seal the edges with a fork pressing around the perimeter of the circles.

Brush the top surface with some ghee and prepare to flip your roti using your two wooden roti spatulas or wooden spoons; flip over and cook for 1-2 minutes.

Continue flipping until both sides are golden brown, and then remove to your resting station, laying flat as it did on the Tawa.

Repeat these steps with the other two dough balls and allow both rotis' to cool for 10-15 minutes.

Cut them into eight equal pieces once the rotis' are cool like you would slice a pizza. One serving size is considered one-quarter of a Pepper Roti Round.

Serve on a plate or in your hand and enjoy!