Trinidadian Roti (Simple Version)

INSTRUCTIONS

1. In a large bowl, combine the flour, baking powder, salt and sugar. Gradually add water to make a soft dough.
2. Rub 1 tbsp. oil over dough. Cover with a cloth and set aside for 15-30 minutes to rise.
3. Divide the dough into 4 equal pieces. Roll each piece into a ball and using fingers or a rolling pin flatten into a circle. Rub the surface of the dough with ghee or butter and sprinkle with flour.
4. Cut dough downwards from middle of the top edge (12 o’clock) to the center of the dough and roll clockwise into a cone. Take the end of the dough and tuck it under the cone. Push the tip of the cone downwards into the dough. Let sit for 30 minutes to rise.
5. Heat dry cast-iron skillet or griddle over medium heat until hot.
6. Working with one ball of dough at a time and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle about 4 inches across. Keep the remaining dough covered. Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round, making sure that the edges are not thick.
7. Lay dough on the griddle.
8. Brush 1/2 tablespoon of oil over the surface of the roti and flip with a spatula. Drizzle or brush oil over the other side and flip. Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15 seconds. Turn and repeat on the other side, cook another 15 seconds
9. When roti is fully cooked (lightly brown), use a wooden spatula to beat the roti gently from edges to center until the layers separate.
10. Remove the roti from the griddle and wrap immediately in a clean, dry cloth.
11. Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth.
12. Once they are all cooked, leave them wrapped in cloth for 10-15 minutes to become soft and pliable. Serve with your favorite curry!