Dhalpuri - Caribbean Stuffed Flatbread

These tasted so great but turned out more like arepas for me because I could not roll them flat without tearing. I used my fingers instead to flatten the bread until it was about 1/4” thick. The rolling pin teared more so with fingers I had more control. Any tears I did have I put flour on top and smoothed over, grilled just fine. I would use the instructions your lentils package recommends because I overcooked mine to mush and had to use a paper towel for the excess moisture in the mix. Topped with smoked sliced carrots and tofu feta or avocado so balanced!

PUL Team - Dec. 26, 2025, 7:14 p.m.

Hey there, Kiki, you sound like a wizard in the kitchen! Great problem-solving! Using your fingers to flatten the bread is a lovely tip, especially if the rolling pin caused tearing. Overcooked split peas would make the filling wetter, so following the package instructions or draining any excess moisture with a paper towel like you did is a smart move. And smoked carrots and tofu feta for topping sound divine! Thanks so much for sharing your experience! ✨

I soaked my split peas overnight because the package instructed me to, but they turned out mushy after cooking (even though some of the peas that were not mushy were still grainy as well). So perhaps follow the recipe amd do not soak ;). When rolling out the dough the filling squished out and went everywhere, I think because my peas were a bit too mushy/soft. I ended up also making a few calzone-style. The end result tasted good and I froze a lot for later, but I think it was too much work/time for the result, so I will probably not make it again. I would love a recipe for plain roti as well!

PUL Team - Dec. 16, 2025, 10:36 p.m.

Heyy Alexandra, thanks for sharing your adventure with this one 😊 Indeed, soaking the lentils makes the filling a bit too soft and squishy. Cooking them straight from dry usually gives the best texture for this recipe. I love that you went calzone-style to save the filling and that you froze some for later! Hope you enjoy our other recipes more 💛

So do all the dough have roti because it looks so full at first

PUL Team - Nov. 27, 2025, 3:57 p.m.

Hi there, Robin! Each dough ball gets filled with the split pea mixture. It does look full at first, but once you seal it and roll it out, it spreads evenly throughout the roti. Just be sure not to roll it too thin so the filling doesn’t poke through. Hope this helps! 😊

Made this tonight! Hard to shape without tearing. But tastes really good. I think it would be good with a dipping sauce or chutney.

PUL Team - Nov. 7, 2025, 3:58 a.m.

Hi there, Janelle, so glad you enjoyed it! If the dough tears while shaping, you can try letting it rest a little longer before rolling so the gluten can relax. You can also lightly oil your hands and the surface when sealing the dough to help it stretch more easily 😊

My heart leaped when I saw this! I'm from Guyana in the Caribbean and this is one of my favourite foods!! Thank you for this

PUL Team - Oct. 31, 2025, 5:11 p.m.

Aww how exciting, Svetlanna! Thanks for the love. Hope you enjoy the recipe ☺️

Interesting, I gotta try this! There is sweet version of this called Puran poli. Traditionally made using only whole wheat flour, split y peas and jaggery n few spices. It doesn't require baking powder or all purpose flour.

PUL Team - Oct. 23, 2025, 3:04 p.m.

Ooh sounds delicious 😍 love that you mentioned it, Meenakshi, thanks for the insight!