Ingredients:Dough:
2 cups all purpose flour
2 tsp. baking powder
1 tsp. shortening, margarine or ghee
Warm Water (about 1/2 to 1 cup added to make dough)
Oiling:
1/2 pint cooking oil or 4 oz. ghee
Dredging:
3/4 cup flour
Instructions:
Sieve flour and baking powder into mixing bowl. Add shortening (margarine or ghee) and mix. Using a little warm water at a time, knead mixture into a soft but not sticky dough and leave to stand for about 20 minutes (cover with damp cloth or paper towel). Cut into about 4 to 6 pieces and roll out each piece into a ball. Roll out dough and sprinkle with flour to keep from sticking. Oil one side and place on hot griddle or skillet (medium heat). Cook each side for 1-2 minutes and flip (dough will puff up and turn slightly brown). Brush liberally with oil on both sides and flip again to prevent sticking. Remove from heat, put on towel and immediately clap a couple of times to take out the air and keep soft and fluffy. Fold each roti and place to cool in towel or paper towel. Best served with curry.
