Roti bread from India

Mix the flour, water, oil and salt in a medium bowl until well combined and pulls away from the sides. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 10 minutes.

Divide the dough into 12 equal parts. Shape each piece into a log. Working with one circle at a time while all others are covered with a damp cloth, flatten with the palm of your hand, then roll out with a rolling pin into a 6- to 8-inch circle.

Heat a dry frying pan or tawa over medium-high heat. Cook one mouth at a time in the hot pan until golden brown with some darker brown spots, about 1 minute per side. As it cooks, roll the next rotis. Serve warm.