Chef-tested recipe
Thin Mauritian flatbreads stuffed with finely ground yellow split peas and cumin.
Recipe at a glance
- Best Served With
- Bean curry, tomato chutney and pickles
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 250 g yellow split peas
- 500 g plain flour paid link
- 3 g ground cumin
- 2 g turmeric
- 8 g salt, divided paid link
- 280 ml warm water or reserved pea cooking liquid, approximately
- 30 ml neutral oil, plus more for cooking paid link
Method
Simmer split peas until just tender but not mushy. Drain very well and cool.
Grind the peas with cumin and half the salt to a fine, dry crumb.
Mix flour, turmeric, remaining salt, oil and enough warm liquid to form a soft dough. Rest 30 minutes.
Divide dough and filling into 10 portions. Enclose filling inside each dough ball, then roll very thinly.
Cook on a hot griddle with only a light brushing of oil, turning once, until soft with small brown spots.
Beginner Technique Notes
The pea filling must be dry enough to roll without bursting through the dough. Cook the flatbreads quickly so they stay flexible.
Substitutions
Chana dal can replace yellow split peas with a slightly different flavour. Whole-wheat flour can replace part of the plain flour but produces a firmer bread.
Storage
Wrap cooled flatbreads and refrigerate for up to 2 days. Reheat briefly on a hot griddle.
Allergen Notes
Contains wheat.
Always Cook with Heart. Always!
