Ameliya’s Trinidadian Pepper Roti

You will need

  • 150g self-raising flour
  • Pinch of salt
  • 1 dessert spoon (dsp) vegetable oil
  • 100ml room temp water
  • Extra flour for dusting
  • 80g mature grated cheddar cheese
  • 40g grated carrot
  • 1 roasted red pepper (from a jar), chopped (about 70g)
  • 15g baby spinach
  • 6-8 grinds black pepper
  • Vegetable oil for greasing


For allergens, see ingredients in bold.

  1. With the 150g flour weighed into a large bowl, add a pinch of salt and then make a dip in the middle and add the 1 dsp oil. Now add most of the 100ml of water and mix together with your hands or a spoon. Add a little more water if needed to make a soft dough.
  2. Once the dough starts to stick together, flour your hands well and push and squeeze the dough in the mixing bowl to form a ball.
  3. Cover the bowl with a clean t-towel and put the dough on one side to rest. Now make the filling.
  4. In a small bowl, mix 40g grated carrot and 80g grated cheese together. Then stir in the roasted, chopped red pepper.
  5. With 15g fresh spinach in a jug or mug, chop finely with scissors and add to mixing bowl. Season the mix with 6-8 grinds of black pepper and stir it all together.
  6. Flour the surface and your hands well and break the rested dough ball into 2 equal halves, put one half back into the bowl and cover.
  7. Roll the second ball of dough out into a disc, use flour so it doesn’t stick and keep turning it over and round. Cut in a straight line from the outside edge to the centre with scissors.
  8. Paint the surface of the dough disc lightly with vegetable oil using a pastry brush.
  9. Using the dessertspoon, draw a line down the centre of the bowl of cheesy filling to make 2 equal halves, one to fill each roti. Sprinkle one half of the filling ingredients over the surface of the rolled-out dough.
  10. Roll from the cut edge to make a cone shape and pull the final cut edge up over the top to seal.
  11. Flour the outside of the cone and the surface then stand the cone of dough point side up.
  12. Push the point down with your thumbs into the middle then squash it down with the palm of your hand to make a disc. Flour both sides well and roll it out again to about 20cm, the filling will show through, keep moving the roti so it doesn’t stick. Brush the surface of the finished roti with oil. Lift the roti with the rolling pin onto a baking sheet lined with oiled baking paper.
  13. Repeat with the second ball of dough, using up all the filling to make another roti and ask an adult to put them both into the oven at 180°C for 12 -15 minutes till they are puffing up and colouring. Allow to cool a little before eating.

Recipes adapted for CBeebies and My World Kitchen by Sally Brown and Kate Morris.

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