Instructions: Mix the dry ingredients thoroughly, then work in lard and add enough water to make a soft but not sticky dough. Cover and let rise for an hour. Divide dough into six pieces, then roll out to 8-to 12-inch circles and cook individually in a heavy ungreased but well seasoned cast iron or nonstick skillet for about two minutes on each side. They should just start to brown.

Roti bread looks like a flour tortilla, and you can use tortillas to make rotis.

This recipe contains leavening so is lighter and more traditional.

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