1. Mix flour, salt and baking powder in a bowl.
2. Add water slowly and work flour into a soft, silky dough…and let it rest for at about 20 minutes.
3. Divide dough into 6 even pieces and shape into round balls.
4. Flatten into discs approximately 3-inches in diameter…between fingers.
5. Brush done side of discs with oil, then flour lightly.
6. Place flat skillet on medium heat.
7. Place one disc on top of the other with oiled sides touching and flatten into a double disc about 4 inches in diameter.
8. Rest on floured surface. Rest for about 10 minutes.
9 Dust rolling pin and rolling surface lightly with flour, and roll out into 8-inch diameter discs, flipping the dough and dusting with more flour as you go to ensure easy rolling.
10. Dust off excess flour and transfer to skillet. Bake until the you see small bubbles appearing.
11. Flip with spatula and brush lightly with oil. Flip again and brush lightly with oil.
12. Bake for 1 minute. Pull apart (caution, hot steam!) and store between towels to keep warm.
13. Use to enclose stew chicken or curry chicken (chicken roti), curry goat (goat roti), fried-seasoned cod fish (cod fish roti), steamed vegetables (vegetable roti), baked potatos (potato roti), etc (be creative).