2 cups of all purpose flour
1 teaspoon baking powder
1 tablespoon oil plus some for rubbing over the dough
1 teaspoon sugar
1 teaspoon salt
3/4 cup of warm water
Place the first 5 ingredients in a bowl and mix.
Slowly incorporate the warm water into the dried flour while mixing.
Knead the flour for 3-5 minutes until soft and smooth. Rub a little of oil over the dough.
Cover with a damp dish cloth or paper towel.
Allow the dough to rest for 30 minutes.
After the dough has rested, make 3 balls out of the dough.
Heat the Tawa or pan that you will be cooking your roti on.
Roll out the dough using a rolling pin. Do not stretch the dough, it will only fall back into place. Just roll. If the dough is sticking sprinkle some dry flour over it and on the surface.
Place the rolled dough on the Tawa, as soon as you see little bubbles rising on the dough, flip. Allow to cook on the other side for a minute and then flip.
As soon as the roti starts to swell or raise, pull the tawa slightly off the flame and sake or place the roti directly over the flame, all the while turning it round and round.
Remove from the heat and cut into 4 quarters and serve hot!