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