Caribbean-Style Stuffed Roti

This simple stuffed bread is often served as a quick lunch in the Caribbean, but it makes a great snack in our islands too!

Yield: 
8, 6-inch stuffed breads

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients: 

Filling

  • 1 cup yellow split peas, soaked overnight and drained
  • 1 cup sliced onion
  • ½ cup red or orange bell peppers
  • 3 cloves garlic

Spelt Bread

  • 1¼ cups water
  • 2 teaspoons sugar
  • 1 (7 gram) package active dry yeast
  • ⅔ cup olive oil
  • 4 cups whole grain spelt flour + more for dusting
  • ¼ cup cornmeal
  • 1 teaspoon salt
  • 2 teaspoons each fennel seeds, dried garlic and thyme
Instructions: 
  1. Add split peas to a large stockpot with onion, garlic and peppers; bring to a boil and cook until soft (one to two hours). You can also cook the peas for eight hours or overnight in a slow cooker on low (the slow cooker is recommended!). Let cool.
  2. To make the Spelt Bread: Preheat the oven to 400º and line two baking sheets with parchment paper.
  3. Mix together water, sugar and yeast. Gently stir to dissolve sugar and let stand 5-10 minutes until foamy. Whisk in olive oil.
  4. Sift flour, cornmeal, salt and herbs together and add to water mixture. Stir to make a soft dough. Transfer to a clean bowl, cover with a towel, and let rise for about an hour (until double in size). Punch down dough, then let rise until doubled in size again.
  5. Punch down dough again. Divide evenly into 8 balls, using spelt flour to keep from sticking. Flatten dough ball in your hands until about ½ inch thick. Add 2-3 Tablespoons of split pea mixture into center, then fold edges to cover. Layer folded side down onto baking sheet.
  6. Bake for 25-30 minutes, until firm to the touch and slightly browned. Enjoy!