Method

How to Make It
1 Sift and mix the flour, baking powder and salt. Add enough water to make a dough.
2 Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
3 Roll out the dough after "resting" to form a circle about 1/4 inch thick.
4 Spread butter or ghee and sprinkle sparingly with flour.
5 Make a cut from the centre out to the edge and roll making a cone
6 Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 3ominutes.
7 Afterward, roll out on a floured board.
8 Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
9 Place the dough onto the tawah
10 Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook
11 Spread butter or ghee on the other side the same way
12 When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance
13 You can alternatively, wrap the roti in a clean cloth and beat with your hands or bilna.