Ingredients:

• 8 ounces flour
• 3 teaspoons baking powder
• 2 ounces margarine or ghee (optional)

Oiling:

• 1/2 pint cooking oil or 4 ounces ghee

Dredging:

• 3/4 cup flour

Method:

• Sift the flour and baking powder into a mixing bowl. Rub in the margarine or ghee, if used. Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
• Cut dough into 8 pieces. Roll each piece out thinly on a floured board. Spread oil or ghee evenly over the surface and sprinkle lightly with a pinch of flour.
• Fold in round or square layers so as to trap air. Leave to stand 10 minutes, or longer if desired.
• Roll out each piece thinly and place on a heated, greased griddle or tawah—a 12-inch flat plate made of cast iron. Turn on both sides to insure even cooking. Brush with oil to prevent sticking.
• Remove from the heat and clap out air immediately from the roti. Fold and place in a towel or greaseproof paper.