Roti dough

INGREDIENTS

4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon vegetable oil, plus more for cooking roti
1 cup water

METHOD

Combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. 

Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel.

On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter.

Set aside, separately and covered, until ready to cook the breads to serve. (Do not stack.)

Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil.

When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute.

Turn the bread and cook on the second side, about 1 minute longer.

 Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.

Serve with curried meat, by place meat in the center of the bread and folding towards the center from four consecutive ends