In my very first Global Artisan Bread class we made Dhalpourie (Roti filled with Split Peas) and Doubles.
Dhalpourie is like pitas, but we made them with a yellow split pea, ground tumeric, garlic, and ground cumin paste rolled inbetween the two layers of the thin bread.
Doubles are bread balls flattened out with my fingers into little patties and dropped into the deep fryer where they puffed up a bit.
Both the Dhalpourie and the Doubles were served with a potato and vegetable stew-type filling. That said, the Dhalpourie can also be used for dipping. 🙂