INGREDIENTS

INSTRUCTIONS

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 equal-sized balls. Roll out the dough thinly to form 8-inch
or 12-inch 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 cast-iron or heavy-bottomed 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: 4-6 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 12-inch
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
8-inch rotis.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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