Nana's "Long Time" Pepper Roti

This type of pepper roti is the one I grew up eating. As you know, my Nana (maternal grandfather) was one of those traditional roti cooks. He and his brothers would cook massive parathas or buss-up shut for weddings and prayers, and the last one or two loyas were made into pepper roti or sugar roti for the cooks to enjoy. It's my honor to share Nana's recipe with you.
In this video, I also share how to make the modern type of pepper roti with the aloo/potato filling and the garlic-herb version.

Ingredients:

For the roti dough
1.5 lbs/ 5.5 cups of AP flour
1 Tbsp of baking powder
1 Tbsp of salt
2-2.5 cups of lukewarm water
2 Tbsps of ghee

2 Tbsps of ghee
1/2 cup of green seasoning-pepper blend
1/2 tsp of salt

1 sweet pepper/bell pepper, sliced in rings
1 onion, sliced in rings
1 large carrot, shredded
1 Hot pepper (slight), 2 hot peppers (medium heat), 3-4 hot peppers (extra hot)
1/4 - 1/2 cup of shredded cheese
2 lbs of aloo/potatoes + 2 Tbsp of green seasoning + 2 tsps of salt

Use oil or ghee for cooking the roti. Cook for 5 minutes on medium heat.

Yield: 2-12 inch pepper rotis & 1 "mini"

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Love,
Reshmi

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