Pea Roti Bread

Grilled Pea Bread

This Grilled Pea Bread is a version of a northern Chinese flat bread, so I’m mixing cultures again! The Hot and Cold water technique gives a flaky quality that is delightful.

300G (2 cups) plain flour

2 tsp baking powder

2 tsp ghee

Pea paste:

75g (2/3 cup) frozen peas

1 Tab ghee

1 tsp salt

1 clove garlic

Half a cup of chopped flat leaf parsley

¼ cup sliced spring onions.

You could substitute half the parsley for mint or coriander (cilantro) if you like, and I’ve been known to put a seeded green Jalapeño (or two) in for some kick!

Blend the Pea paste ingredients together in a food processor.

Clean and dry the food processor.

Mix the flour and baking powder together in the food processor with the dough hook.

With the food processor still running add 80ml of boiling water, then the same of cold water and turn the food processor off immediately. This is important; it’s the “magic” that gives a lovely flaky finish to the bread.

The Dough will be little granular clumps at this stage. Tip it out and kneed briefly on a floured bench till it just comes together in a smooth ball. Leave the dough covered with cling film on the bench for thirty minutes or so.

Divide the dough into four. One by one roll out the dough into a rough 25cm (10 inch) circle, spread a quarter of the pea paste on the dough and roll the dough into a long, thin cigar shape. Coil the dough to make a spiral and tuck the end under the body of the dough. Then roll the spiral into a flat circle around 15cm (6 inches) wide.