Roti dough

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: ROTI DOUGH
  Categories: Breads
       Yield: 6 servings
  
       2 c  All-purpose flour
     1/2 ts Salt
       1 x  Vegetable oil
     1/4 ts Baking soda
       1 x  Milk to mix
  
     Sift together the flour, baking soda, and salt into
   a bowl.  Add enough to form a stiff dough.  Knead the
   dough well on a lightly floured board, form into 4 or
   more equal-sized balls.  Roll out the dough thinly to
   form 8-inch or 12-inch circles.  Then brush on a thin
   coating of vegetable oil.  Roll into balls again,
   cover, and allow to stand for 15 minutes at room
   temperature.
     Roll out the dough again and flatten to the original
   dimensions by patting lightly.  Heat a cast-iron or
   heavy-bottomed frying pan so that when tested with a
   drop of water, it sizzles.  Place the rotis, one at a
   time, in the pan and cook for a minute.  Turn, and
   spread a thin layer of vegetable oil on the face of
   each roti, and turn frequently until cooked- when
   brown flecks appear on the surface. Remove from frying
   pan and pound between the palms of the until it
   becomes supple.  Keep rotis warm and moist by covering
   with a towel. Yields: 4-6 servings
   Notes from cookbook:  Traditionally rotis are cooked
   on a flat iron grid called a tawa, but any heavy
   skillet or griddle can be used.  If the roti is to be
   filled with any curried meat, poultry, or vegetable
   and eaten as a food, make 12-inch rotis.  Place the
   filling in the center and fold in the edges.  When
   they are to be served as a bread to dip up curries,
   chutney gravies, prepare 8-inch rotis.
  
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