Roti

• In a large bowl, combine the flour, baking powder or soda, and salt, and mix until fully incorporated.
• Rub 1 tbsp of oil into the flour until it's worked in completely. Add enough water to make a soft dough. Apply a thin coat of oil over the dough ball, cover and allow to rest on the counter top for a minimum of 30 minutes to a maximum of 4 hours. If leaving to rest overnight, place in the refrigerator.
• Divide dough into 12 balls. Sprinkle each ball with flour and roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread a small amount of oil, coconut oil, ghee or Crisco on each round and make a cut from the center out to the edge, then roll the dough to make a cone.
• Gather the base of the cone and pinch together. Set the cone on it's base. Using your finger or thumb, press the peak back into the center to flatten the cone to form a ball. Cover with a damp cloth and let rest for a minimum 30 minutes.

Cooking Roti

• Heat tawah or frying pan to medium high heat.
• Sprinkle flour on your work surface. Dip the dough ball into the flour shake off the excess. Roll each ball into a circle roughly 8-10 inches (20-cm) in diameter.
• Place a round of rolled dough on the pan. Using a pastry brush liberally apply oil to the roti. The surface may bubble and or balloon, that's normal. Cook the dough until the underside is a pale light beige, with golden brown patches, for about 3 minutes. Watch carefully so it doesn't burn. Then flip and cook on the other side, about 3-4 minutes more. The roti may balloon, that's normal. Repeat with the remaining dough rounds.
• Wrap the cooked roti in a large piece of foil, lined with kitchen paper. Then cover with a kitchen towel to keep warm.
• Serve warm or at room temperature with curry, stews etc.