Combine self-raising flour, salt, baking powder, and hot water in a bowl.

Stir the mixture until combined.

Knead the mixture with your hands into a cohesive dough.

Let the dough rest for 1 hour.

For the Dahl filling, add hot water to the yellow split pea flour and stir thoroughly.

Add turmeric and stir again.

Let the dahl filling rest for at least 10 minutes.

Add clove of garlic, chili pepper, and shallot in a mortar and pestle.

Grind until a soft paste starts to form.

Add cumin and grind some more. Then set aside.

Bake the pepper mixture shortly and add the Dahl until almost all the moisture has evaporated (do not make it too dry).

Shape the dahl into small balls.

Take the dough and knead thoroughly. Divide into 4 to 5 balls the size of a large golfball.

Take the roti ball and add the dahl filling in the middle of the dough ball.

Close the dough around the dahl and then roll the roti on a dusted counter top.

Heat a pan and bake the roti without oil.

Wait for the roti to rise then start brushing the roti with oil and turn.

Brush the back side with oil as well.

Turn regularly until light brown patches appear and then you are done.