Ingredients:
4 cups (1 lbs/500 g) all-purpose flour
4 tsp baking powder
½ tsp salt
~1 2/3 cups water
~1 2/3 cups water
Directions:
Sift flour, baking powder, and salt into a mixing bowl. Add water and mix to form a soft dough, adding a little extra water if necessary. Knead dough until smooth and elastic. Cover and let rest 15 minutes.
Divide dough into 8 equal parts and shape into smooth balls. Let rest another 10 minutes. Flour a work surface in the meantime and heat a frying pan or tawa over medium heat. When the dough is rested, roll each ball into a circle about ¼ inch thick, making sure to roll right over the edges.
Cook on both sides until lightly golden. If you are using a frying pan, move the pan halfway off the heat, lift roti out of the pan with a spatula (resting the roti on part of the pan), and toast the edges of the roti over medium low heat, turning regularly so it does not burn. Each roti should puff up slightly. Stack roti on a plate, covering the stack as each one is cooked. Serve warm.
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