fudge wrote:

> Dear h &l.
> I spent a year living in St. James and Maraval in the late 70's and
> developed a taste for the various types of roti. I still make the odd flat
> bread today but I was never able to figure out how to get that thin layer of
> dal inside the flattened roti. If you can explain how that is done, you will
> be a friend for life. There was more that cooked peas inside the filling so
> perhaps you can give a recipe or two. At the time, the best roti (In my
> opinion) in the whole of Trinidad came from a small stand at the traffic
> light on the Princess Margaret Highway in Couva. There was only one traffic
> light on the whole highway at the time. I wonder if it is still there.
> Another great roti stand (Or shack) was close to Piarco airport. With a name
> like SUPERSONIC ROTI, how could it not be good.
>
> Farmer John
>
>
They have that kind of pancake (rot) with a dal filling in the middle in
Suriname, I've had it here in Holland and wondered about creating that
layer, too.