In India, roti refers a round unleavened flat bread. In the Caribbean, it resembled a flour tortilla and is usually served as a wrapping for a curried meat and vegetable filling.
Mix flour, baking powder, salt and garam masala in large bowl. Stir in 2 tablespoons oil and enough water until dough is soft but not sticky
Divide dough into 10 balls. Cover and let rest 5 minutes. Roll dough into very thin circles. Brush both sides with oil
For each roti, heat 1 teaspoon oil in large skillet on medium heat. Cook roti 1 minute per side or until top starts to bubble
Test Kitchen Tip: Stack rotis in resealable plastic bags while still warm. The steam will help keep the rotis soft and pliable. Rotis can also be cooled and used as a wrap for your favorite sandwich filling.
Serving Suggestion: Serve roti as an appetizer with Roasted Indian Curry Cream.