Mix all purpose flour, baking powder, salt and water to form a soft dough. Knead until smooth and let sit for 15 minutes. Cut dough into 6 equal pieces then roll into a ball.

Flatten dough and roll into a circle until it’s fairly thin.

Place oil and shortening together in a bowl and break up the shortening into smaller pieces.

Spread oil and shortening mixture over the dough, making sure entire surface of dough is oiled. Cut down the middle of one end of the circle stopping before reaching the other end.

Starting from the longer end, roll dough around itself and tuck the loose end of dough in the top of each roll so it doesn’t open up and let sit for at least half hour.(see video for instructions)

Traditionally this is cooked on a tawa but for those who do not have one can use a wide frying pan or crepe pan. Place tawa on a medium fire.

While the pan heats up roll out the dough to a flat, thin circle. Place dough on an ungreased pan and cook for 1 minute, then flip. Liberally brush the oil mixture on the roti. Flip. Now brush the other side of the roti with the oil mixture and flip again.

Cook for an additional minute, then take off the fire and place in a covered bowl.

Shake in covered bowl vigorously or clap with hands. This will make the roti fluffy and should reveal the layers. Continue this process until all the roti is cooked.