Oiled Roti

Methods/steps

1. In a small bowl combine oil and butter, and set aside
   

2. Combine flour, baking powder and salt in a bowl

3. Pour water into dry ingredients and mix well, using your hand

4. Knead dough mixture until smooth. This can be done in the bowl or on a clean surface.

5. Separate dough into 6 two-inch balls

6. Roll out each ball on a floured surface (the thickness of a penny) and spread a thin layer of oil/butter mixture on one side

7. Fold using the following method: Cut a line from middle of circle, to edge. Pick up the cut edge and roll it clockwise into a cone shape. When you have nearly reached the end of the cone, stretch remaining piece of dough under the back of the cone and firmly press into the base. Flatten the cones to resemble a bun and set aside for 15-20 min

8. Heat a tawa or frying pan on medium heat.

9. Using a rolling pin, roll each oiled bun into a circle shape (approx. 6-7 inches in diameter)

10. Place rolled out dough in pan and cook 2-3 min. Turn the roti and spread the oil mixture over the entire surface and repeat with the other side. Cook 2-3 min on each side.

11. After cooked, toss in the air and clap between your hands (use an oven mitt if you find the heat too hot). This will separate the layers.