Making Oil Roti

Ingredients:

1 pound flour

1 level table spoon baking powder

Some folks also use yeast soaked in a glass of warm water to which a half spoon sugar has been added and soaked for 5 minutes.

Method:

Put the flour in a mixing bowl and mixed in baking powder with hand. Then began to add water so as to form a reasonable bread like dough. Allow to rest for 15 minutes. Then break dough into 4 to 6 pieces depending on what size of roti you want.

Then using a rolling pin place one piece of the broken dough at a time and roll it into a round roti shape form. Then take a small amount of oil and rub it on surface. Afterwords from any midway point of the flattened dough cut across to the end witha knife or your index finger, then taking the left end began to roll it tightly into a cone shape form. Now press both ends inwards into the middle. Place in bowl and allow to soak for another 20 minutes. Complete the rest of dough in a similar manner.

After it has been soaked for about 20 to 30 minutes get ready to start cooking on a tawwa or large flat cooking pan. Allow the cooking pan ( or tawwa) to be reasonable hot.

Take one of the oiled coned shape dough and roll with the rolling pin into a roti shape, then place on hot surface of pan and turn over in about 5 to 10 seconds. Now with a brush rub oil on the surface. Turnover the roti and repeat.

Take off from stove and clap it hot for about 30 seconds with your hands. Cook the rest of the oiled dough in the same manner.

Eat hot with your eggplant choka.