Instructions: Sift flour, baking powder, and salt. Rub in fat. Add dry ingredients to make a soft dough.

Knead lightly, with floured hands, if needed. Break off pieces and roll into balls. Flatten to 1/2 in thick. Fry in hot oil or bake on a hot greased tawa.

NOTES : A tawa is a flat heavy aluminum griddle East Indians use here to make things like roti.

I recently got a cast iron griddle to do the job.

When I leave to rise for the second time, it should be left until they are almost doubled in bulk, but not quite. The time depends on how hot and humid it is. An easy test is to take a small ball of dough and drop in a glass of room temperature water, when it floats to the top, its ready. It will probably take longer than 15 min in a cold place.

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