Boil split peas with saffron, 1 teaspoon salt and garlic until cooked but still firm, about 15 minutes. Drain peas and cool. Using a food processor, grind the peas to a consistency similar to moist sand. Fry the ground peas in 1 tablespoon oil for 1 minute, turning constantly to avoid sticking or burning. Add cumin and salt to taste. Let cool.

Mix together flour, baking powder, 1 teaspoon salt and water to make a soft dough. Knead dough until smooth. Cut dough into 8 equal pieces. Using your hands, shape each dough piece into round balls. Open each ball and place about 3 to 4 tablespoons of split pea mixture in the center of the dough. Pull the sides over and pinch sides to close and form a ball with the filling inside. Dredge lightly with flour to prevent sticking. Let sit for 10 minutes or longer. This makes the dough easier to roll.

Using enough flour on the surface to prevent sticking, carefully roll out each filled dough ball to very thin round circles, sized to fit the tawa or skillet. Heat the tawa or skillet and lightly grease the surface with butter or oil. Place a rolled roti on heated surface. Cook for 1 minute; turn over roti and brush cooked side with oil or melted margarine. Cook for 30 seconds, turn over and brush the second side with oil. Roti is done when the dough starts to swell and bubble up. Remove from heat and cook remaining dough the same way. Serve with curried meat or vegetables.