Two Mauritian Yellow Pea Dholl Puri

Rinse all the dry yellow split peas and cover with 200 ml water in a small bowl. Refrigerate for 8 hours. Drain, discard the soaking water, rinse and put in a small saucepan with 450 ml fresh water. Simmer gently for 30-40 minutes until just tender, checking that water remains; drain thoroughly and discard the cooking water.

While the peas cook, mix 50 g flour with all the turmeric, a little salt and the remaining 30 ml water. Knead for 5 minutes until smooth and pliable. Use 1 ml oil on your hands and the dough surface, cover and rest for 30 minutes. Reserve the other 5 g flour for rolling.

Dry the drained peas in a small dry pan over low heat for 3-5 minutes, stirring, until no surface moisture remains. Cool until comfortable to handle. Pound with all the ground cumin and a little salt in a small mortar, then rub into fine dry crumbs; do not make wet puree. Divide the filling and dough each into two equal parts.

Flatten each dough piece, enclose one portion of filling and pinch completely shut. Using all the reserved 5 g flour, roll gently into two very thin rounds about 16 cm across. Brush a hot nonstick griddle and the rounds with the remaining 4 ml oil in total. Cook each round for about 2 minutes per side until lightly spotted and cooked through but still soft. Keep covered in a clean towel. Serve both warm flatbreads together as one bread-side portion; curry, chutney and other fillings are not included.