Roti (Flatbread)

Ingredients

• •8 ounces flour
• •3 teaspoons baking powder
• •2 ounces margarine or ghee (optional)
• •Oiling:
• •½ pint cooking oil, or 4 ounces ghee
• •Dredging:
• •¾ cup flour

Directions

1. 1Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
2. 2Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
3. 3Cut into 8 pieces.
4. 4Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
5. 5Fold in layers round or square so as to trap air.
6. 6Leave to stand 10 minutes or longer if desired.
7. 7Roll out each piece thinly and place on a heated greased griddle or tawah—a 12-inch round flat plat made of cast iron.
8. 8Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
9. 9Remove from the heat and clap out air immediately from the roti.
10. 10Fold and place in a towel or grease-proof paper.
11. 11Note: A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.