Makes 4 roti
Ingredients:
4 cups of all purpose flour
4 teaspoons of baking powder
1 teaspoon of salt
1 ½ cups of water
Soft butter/ghee
Combine the flour, baking powder, salt and water to form a dough. Rest for 30 minutes. Split the dough into four sections and make four loyah. To do so, roll out each piece of dough into a large circle. Spread butter across the dough, but not too close to the edge. Cut a line from the edge to the centre, and roll the dough into a cone. Then, tuck the tip of the cone underneath to create a smooth ball (the loyah). Rest for another 30 minutes. Roll out each one and cook on a medium tawah until golden on each side. Beat the hot roti to release the layers and wrap in a towel to keep warm until ready to serve.
Notes:
To beat the roti, place a large towel next to the stove. When the roti comes off the tawah, place them in the towel, wrap them up, and clap the towel. The layers should release within a few seconds.