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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in the intro, When the British shipped indentured servants from India to work the sugarcane crops of Trinidad, the Indians brought this filled flat bread with them. Now it is part of island cooking. Crispy dalpuri with its surprise split pea filling makes a fine hors d'oeuvre. Be sure to watch the dough before it finishes the kneading cycle; I had to add almost another 1/4 cup water to the still-crumbly-dough when using my Panasonic ABM. Ingredients:
1 cup water |
1/2 cup dried split yellow peas |
1/2 teaspoon salt |
1 teaspoon ground cumin |
1/8 teaspoon ground black pepper |
1 1/2 teaspoons active dry yeast |
2 cups bread flour |
1/2 teaspoon salt |
1 tablespoon vegetable oil |
3/4 cup water (and possibly more depending on your bread machine) |
Directions:
1. Bring the water to a boil. Add split peas, lower the heat, and simmer 30 minutes. Drain peas and puree by hand or in a food processor. Stir in salt, cumin, and black pepper. Allow to cool.
2. Add dough ingredients to your bread machine in the order recommended by its manufacturer. Process using the dough cycle.
3. When the dough cycle completes, remove dough and divide into 4 equal parts. Form each piece of dough into a ball. Using your fingers, make a large indentation in the center of each ball.
4. Place 2 tablespoons of filling into each well and pull up the sides of the dough to enclose filling. Seal by pinching the ends together.
5. Grease the bottom of a heavy skillet or saucepan and use it to flatten each ball of dough until it forms a round shape less than 1/2 inch thick.
6. Cook the dalpuri over medium heat in a nonstick or lightly greased frying pan. Cook 10 minutes per side or until golden brown and cooked through.
7. Serve warm, sliced into wedges.
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