2 c sifted all-purpose flour 1/4 tsp baking soda 1/2 tsp salt 1/2 to 3/4 c milk Vegetable oil for frying

Sift together the dry ingredients. Add enough milk to form a stiff dough. Knead on a well floured board until the dough becomes elastic. Form the dough into 4 equal size balls.

With a rolling pin, roll each ball flat to form a 12 inch circle. With a pastry brush, spread on a thin coating of vegetable oil. Form the dough into balls again; cover them with a towel and allow them to stand for 15 min at room temp. Roll them out again into the same 12 inch circles and pat them lightly.

Heat a cast iron skillet or griddle over high heat, until a drop of water sizzles when dropped on it. Spread the skillet with a thin layer of oil and place one roti circle in the pan. Cook for 1 minute, flip, and spread the cooked surface with a thin layer of oil. Turn the roti every few minutes until it is cooked and brown flecks appear, about 5 minutes. Remote the roti from the skillet; let it cool for 1 minute. Then pound it between the palms of the hands until it becomes supple. Keep it warm and moist by covering it with a towel while cooking the other 3 rotis.