Cook the split peas

• Rinse the split peas and place them in a saucepan with the garlic, scotch bonnet pepper and pimento peppers.
• Cover with water and boil until the peas are very soft and tender.
• Drain any excess liquid and set aside.

Season the filling

• Add the ground geera, oil, chopped chadon beni leaves and salt to the cooked peas.
• Mash or blend the mixture into a thick, well-seasoned filling.

Make the dough

• Combine the flour, baking powder, baking soda, sugar and salt in a bowl.
• Add the butter and rub it into the dry ingredients.
• Pour in the hot water gradually and knead into a soft, smooth dough.

Rest the dough

• Cover the dough and let it rest.

Shape and fill

• Divide the dough into balls of about 150 g each.
• Flatten each ball and place a few tablespoons of the split pea filling in the centre.
• Seal the dough around the filling and roll out gently into a flat round.

Cook the flatbreads

• Cook each filled flatbread in a hot frying pan until golden and slightly puffed on both sides.
• Brush with a little oil or butter if desired and serve warm.