| 1 | Put the flour in a bowl. |
| 2 | Slowly add enough water so that you will be able to gather the flour together and make a soft dough. |
| 3 | You may need about 2 ?tablespoons less than a cup of water. |
| 4 | Knead the dough for 7 to 8 minutes or until it is smooth. |
| 5 | Make a ball and put it inside a bowl. |
| 6 | Cover the bowl with a damp dishcloth and set it aside for half an hour. |
| 7 | If the dough looks very runny, flour your hands and knead for another few minutes. |
| 8 | Form twelve equal balls and dust each with a little flour. |
| 9 | Keep them covered. |
| 10 | Set a cast-iron griddle or skillet to heat over a medium-low flame. |
| 11 | Allow at least 5 minutes for that. |
| 12 | Keep about a cup of dusting flour near you. |
| 13 | Remove a ball of dough and flatten it between the palms of your hands. |
| 14 | Dust it on both sides with flour. |
| 15 | Roll it out, as thinly and evenly as you can, aiming for a 5 ?inch round. |
| 16 | When the griddle is hot, slap the roti onto its heated surface. |
| 17 | Cook for about a minute or until soft bubbles begin to form. |
| 18 | Turn the roti over. |
| 19 | Cook for half a minute on the second side. |
| 20 | If you have a gas fire, light a second burner on a medium flame and put the roti directly on it. |
| 21 | Using tongs, rotate the roti so that all areas are exposed to the shooting flames. |
| 22 | Take 5 seconds to do this. |
| 23 | Turn the roti over and repeat for about 3 seconds. |
| 24 | The roti should puff up. |
| 25 | Put the roti on a plate and cover with a towel. |
| 26 | Make all roti this way. |
| 27 | If you have an electric stove, place the griddle and roti under a broiler for a few seconds, until the roti puffs up. |
| 28 | Serve hot |
