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Split Pea Stuffed Flatbreads (Trinidadian Style)
1 h 15 minServes 10Nutri-Score B€
B
1 h 15 min
1 h 15 minSplit Pea Stuffed Flatbreads (Trinidadian Style)
what you need
Ingredients
split peas (rinsed)Grains500 g
garlic (peeled)Produce5 pieces
scotch bonnet pepper (whole or chopped)Produce1 piece- pimento peppers (chopped)Produce2 pieces
- chadon beni (culantro) (leaves, chopped)Produce5 pieces
ground geera (cumin) (ground)Spices10 g
oilPantry15 ml
salt (to taste)Spices6 g
flourGrains500 g- baking powderPantry16 g
- baking sodaPantry5 g
sugarPantry4 g
hot water (hot, may vary)Beverages320 ml
butter (softened)Dairy28 g
per serving
Nutrition
216kcal
- Carbs
- 40 g
- Proteins
- 6 g
- Fat
- 4 g
what you’ll use
Tools
Saucepan
Mixing bowl
Frying pan
Rolling pin
Kitchen scale
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Rest the dough
- Cover the dough and let it rest.
- Step 5
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.
- Step 6
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.
most cooked first