Ingredients

1 lb (4 cups) flour

4 tsp baking powder

1 tsp salt

1½ oz ghee, margarine or butter

1¾ cups water

Preparation

  • Sift the flour, baking powder and salt together.
    • Add enough water to form a smooth soft dough.
    • Knead well and leave ½ hour covered with a damp cloth.
    • Flour a [cutting] board and roll out the dough to 8" or 9" diameter, then spread with ghee and sprinkle with flour.
    • Cut the dough from the centre to the edge, roll tightly into a cone shape, press peak into centre of cone, then flatten. Leave again for 30 min.
    • Cut the dough into 16 pieces, and for each, sprinkle flour on the board and roll out very thin with rolling pin.
    • Bake on a moderately hot bake stone (tawah), coating the dough with oil on both sides as it cooks.
    • Turn on both sides and cook for about 1½ minutes on each side.
    • Remove from baking stone and hit wooden palette until flaky or wrap in clean cloth and mash up.