Name: How to make Trinidad Pepper Roti
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Cuisine: Caribbean
Ingredients: 300 grams All-Purpose Flour; 1 1/2 teaspoons Baking Powder; 1/4 teaspoon Salt; 1 teaspoon Brown Sugar; 125 ml Whole Milk warm; 125 ml warm Water; 8 ounces Ghee or Unsalted Butter softened or at room temperature; Flour For dusting; 4-6 large Potatoes boiled & mashed; 1 large Carrot finely grated; 1 small Onion minced; 3 Cloves of Garlic minced; 4-6 Leaves Chadon Beni minced; 3 large Seasoning Peppers seeded & minced; 1 Scotch Bonnet Pepper seeded & minced; 1 teaspoon Amchar or Garam (HOT) Masala Powder; 15 ounces New Zealand Cheddar Cheese grated

Close up shot of Pepper Roti on top of wooden plate

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In the world of Roti, Trinidad continues to outdo itself by taking what we love about Paratha and filling it with seasoned potato and cheese. This layering of seasoned mashed potatoes, similar to the ones found in an Aloo Pie, is then topped with cheese and encased between two Parathas, making it a meal in itself. The one thing to remember is that it is called Pepper Roti, so while you can opt to remove the heat, it simply wouldn't be the same without it.

Equipment Needed

Foil

Freezer

Grater

Large Heavy Bottom Pot

Masher

Tawa

Author: Rachel Ottier-Hart

Prep Time

60 mins

Cook Time

30 mins

Total Time

90 mins

Serves

Ingredients

Paratha Roti - Makes 4 rounds or 2 Pepper Roties

300 grams All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 teaspoon Brown Sugar
125 ml Whole Milk warm
125 ml warm Water
8 ounces Ghee or Unsalted Butter softened or at room temperature
Flour For dusting

Potato Filling

4-6 large Potatoes boiled & mashed
1 large Carrot finely grated
1 small Onion minced
3 Cloves of Garlic minced
4-6 Leaves Chadon Beni minced
3 large Seasoning Peppers seeded & minced
1 Scotch Bonnet Pepper seeded & minced
1 teaspoon Amchar or Garam (HOT) Masala Powder
15 ounces New Zealand Cheddar Cheese grated

Instructions

Paratha Roti - Dough Phase 1

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.

Potato Filling

Wash, peel, and chop 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 liquid, and place potatoes into 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 with foil and place in the freezer until ready to use; This helps to keep the cheese from melting.

Paratha Roti - Dough Phase 2

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 and 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.

Pepper Roti Cooking

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

Remove 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 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!

How to make Trinidad Pepper Roti

Ingredients

Instructions

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