Method

1 Add the first four ingredients to a large bowl and mix thoroughly.
2 Add the oil or ghee and rub it into the flour.
3 Add enough water to knead easily. Once the dough comes together, knead it for 2 - 3 minutes to a soft pliable dough.
4 Rub the dough with a little oil so as not to form a skin. Cover and let rest for 30 minutes.
5 Heat a cast iron griddle or pan on medium heat.
6 Cut dough into 4 equal pieces. Cover the rest of the dough as you work with one piece at a time.
7 Lightly flour your work surface and rolling pin.
8 Form one piece of the dough into a ball, then flatten to a disk and roll into a 5 inch circle of about 1/4 inch thickness.
9 Transfer rolled dough to tawah or pan, lower heat to medium-low. Let cook on one side until the roti puffs up. Flip the roti and cook the other side for a minute or two. Remove roti from tawah and wrap loosely in kitchen towel (flour-bag type of fabric)
10 Repeat from step 8 until all the roti is made.