About this Dish
The great Indo-Caribbean flatbread — introduced by Indian indentured labourers in the 19th century and transformed into something uniquely Caribbean. Dhalpuri roti (filled with ground split peas) and buss up shut (torn, flaky paratha) are the most beloved. Wrapped around curried chicken, goat or vegetables. Roti shops are the takeaway restaurants of Trinidad and Tobago.
IngredientsServes 4
🌾Plain flour, 3 cups
🫘Yellow split peas, 1 cup dried
🧄Garlic, 4 cloves minced
🌿Fresh shadow beni (or cilantro), 2 tbsp chopped
🟡Turmeric, 1 tsp
🌶️Cumin (geera), 2 tsp
🧂Salt, 1.5 tsp
🫧Baking powder, 1.5 tsp
💧Warm water, approximately 1 cup
🫙Vegetable oil or ghee, 4 tbsp plus extra for cooking
Method
1
Boil the split peas in salted water for 20–25 minutes until just tender but not mushy, then drain well. In a dry pan, toast the cumin for 1 minute until fragrant, then blend the peas with garlic, shadow beni, turmeric, toasted cumin, and salt into a coarse, crumbly filling — not a paste.2
In a large bowl, mix flour, baking powder, and a pinch of salt together. Add 2 tbsp oil, then gradually pour in warm water, mixing until a soft, smooth dough forms — similar to bread dough. Knead for 5 minutes, cover with a damp cloth and rest for 30 minutes.3
Divide the dough into 6 equal balls. Flatten each ball into a disc and place 2–3 heaped tablespoons of the split pea filling in the centre. Pull the edges up around the filling, pinch firmly to seal, and roll gently into a ball again.4
On a lightly floured surface, use a rolling pin to carefully roll each filled ball into a thin round, roughly 25cm across. Work gently so the filling doesn't burst through — a few small holes are fine.5
Heat a tawa (flat iron griddle) or heavy skillet over medium-high heat until very hot. Cook each roti for 1–2 minutes per side until light golden spots appear, brushing each side generously with oil or ghee as it cooks.6
For buss up shut style, beat the cooked roti firmly with two wooden spatulas or your palms straight from the pan — this tears and fluffs it into the characteristic shredded, silky layers. Serve immediately wrapped around curried chicken, goat, or vegetables.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Roti Near Me
AI-powered — Google, TripAdvisor and food blogs
🔥 Viral Recipes
How the world's most famous chefs — and creators — make this dish
Keshia Sakarah
21.9K views
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world