Guyanese Stuffed Split Pea Flatbread

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A beloved Guyanese street-food classic, this soft flatbread is rolled paper-thin around a fragrant filling of seasoned ground split peas, cumin, garlic, and fresh herbs. The dough is layered with oil to create delicate flaky layers when cooked on a hot tawa, and it pairs perfectly with any curry or chutney.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 72 gCarbs
• 8 gFiber
• 3 gSugar
• 16 gProtein
• 580 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dough

• 3 cups all-purpose flour, plus extra for dusting
• 1 teaspoon fine salt
• 1/2 teaspoon ground turmeric
• 1 tablespoon vegetable oil
• 3/4 cup warm water, as needed
• 2 tablespoons melted ghee, for layering

For the split pea filling

• 1 cup yellow split peas, soaked 4 hours or overnight and drained
• 1 small yellow onion, roughly chopped
• 2 cloves garlic
• 1 Scotch bonnet or habanero pepper, seeded
• 2 teaspoons whole cumin seeds (geera), toasted
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup chopped fresh cilantro
• 1 tablespoon vegetable oil

Directions

1. Drain the soaked split peas thoroughly and pulse them in a food processor with the onion, garlic, chili, toasted cumin seeds, ground cumin, black pepper, salt, and cilantro until you get a coarse, slightly damp paste that holds together when squeezed. Heat 1 tablespoon oil in a small skillet, cook the paste for 4-5 minutes to deepen the flavor, then cool completely.
2. In a large bowl, whisk together the flour, salt, and turmeric. Add the oil and gradually pour in the warm water, mixing with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and pliable. Cover with a damp cloth and let rest 20 minutes.
3. Divide the dough into 8 equal balls. Roll each ball into a 5-inch circle on a floured surface and brush lightly with melted ghee. Place a heaping tablespoon of the cooled pea filling in the center, then gather the edges up and pinch firmly to seal the filling inside.
4. Flip the sealed ball seam-side down, dust lightly with flour, and gently roll it out into a 7- to 8-inch circle, keeping the pressure even so the filling stays distributed. Aim for a thin disc, about 1/8 inch thick.
5. Heat a dry cast-iron tawa or large skillet over medium-high heat until a sprinkle of water sizzles on contact. Lay one flatbread on the hot surface and cook for 1-2 minutes until small bubbles appear and the underside has golden-brown spots.
6. Flip the flatbread, brush the cooked side lightly with ghee, and cook the second side another 1-2 minutes. Press gently around the edges with a clean cloth to encourage puffing. Transfer to a covered container or wrap in a clean kitchen towel to keep soft.
7. Repeat with the remaining dough balls, stacking the cooked flatbreads as you go to keep them pliable and warm.
8. Serve immediately with your favorite Guyanese curry, choka, mango chutney, or a simple side of sliced cucumber and tomato.

Cook’s Notes

• Soak the split peas for at least 4 hours, or overnight, so they grind into a smooth, cohesive paste rather than a gritty one.
• Roll each flatbread as thin as you can without tearing; thinner dough means more tender layers and a better puff when it hits the hot tawa.
• Keep the cooked rotis stacked and wrapped in a clean tea towel so the trapped steam keeps them soft and pliable for serving.
• For an authentic touch, char the finished flatbread briefly over an open flame for a few seconds per side to mimic the smoky street-food flavor.
• Leftover flatbreads reheat beautifully in a dry skillet over medium heat for about 30 seconds per side.

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