Paratha / Oil Roti

Ingredients

• 3 1/2 cups all-purpose flour, more for kneading
• 1/2 level tsp baking powder
• 1/4 tsp salt
• 1 tsp vegetable shortening (to rub in flour)
• 1 1/2 cup warm water, few tbsp more as needed
• 1/2 cup oil, melted vegetable shortening, or ghee (or combination of any two)
• 1/2 cup flour for dusting

Steps

1. Sift flour, baking powder and salt together. Rub shortening into flour mixture until small bits form.
2. Add water a little at a time and knead into a soft smooth ball.
3. Rub a little oil on the top of the dough ball to prevent from crusting. Cover with a damp paper towel. Let dough rest for minimum 45 minutes.
4. Divide dough into equal parts. Roll each dough ball to 1/8 inch in thickness. Brush with oil.
5. From one end roll dough to form a log. Take one end and circle the center, tuck end into the center. Let dough sit for 20 minutes.
6. Heat tawah or cast iron skillet to medium heat. Roll each dough ball to 1/8 inch thickness.
7. Place roti on tawah or skillet to cook. Once roti shows tiny bubbles, flip onto other side and brush with oil. Flip back to the first side and brush with oil. Let roti cook a 20 seconds then remove roti from heat.
8. Immediately place roti in a deep bowl, cover with a plate or place in a pitcher with lid. Shake vigorously to release air pockets in roti. You may clap roti with your hands, using your bare hands or a kitchen towel.