Recipe - Roti Dough

2 cup Allpurpose flour
One half teaspoon Salt
Vegetable oil
One fourth teaspoon Baking soda
Milk to mix

Sift together the flour, baking soda, and salt into a bowl. Add enough to
form a stiff dough. Knead the dough well on a lightly floured board, form
into 4 or more equalsized balls. Roll out the dough thinly to form 8inch
or 12inch circles. Then brush on a thin coating of vegetable oil. Roll
into balls again, cover, and allow to stand for 15 minutes at room
temperature.
Roll out the dough again and flatten to the original dimensions by
patting lightly. Heat a castiron or heavybottomed frying pan so that
when tested with a drop of water, it sizzles. Place the rotis, one at a
time, in the pan and cook for a minute. Turn, and spread a thin layer of
vegetable oil on the face of each roti, and turn frequently until cooked
when brown flecks appear on the surface. Remove from frying pan and pound
between the palms of the until it becomes supple. Keep rotis warm and moist
by covering with a towel. Yields: 46 servings Notes from cookbook:
Traditionally rotis are cooked on a flat iron grid called a tawa, but any
heavy skillet or griddle can be used. If the roti is to be filled with any
curried meat, poultry, or vegetable and eaten as a food, make 12inch
rotis. Place the filling in the center and fold in the edges. When they
are to be served as a bread to dip up curries, chutney gravies, prepare
8inch rotis.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini