Flaky layered roti cooked on a hot bakestone.

Steps

1. Sift flour, baking powder and salt.
2. Add enough water to form a smooth soft dough.
3. Knead well and leave for 1 hour covered with a damp cloth.
4. Knead for second time and divide into four balls (loyah).
5. Flour board and roll out dough to size 8 or 9 inches as desired, then spread with ghee and sprinkle with flour.
6. Cut dough from centre to edge, roll lightly into a cone shape, press peak of cone into centre and flatten.
7. Leave again for 30 min. Sprinkle flour on board and roll out very thin with rolling pin.
8. Bake on a moderately hot bake stone (tawah) coating dough with oil on both sides as it cooks.
9. Turn on both sides and cook about 1/4 mins. each side.
10. Remove from baking stone and hit with wooden palette until flaky or wrap in clean cloth and mash up. Often called “Buss-up-Shut.”