• Sieve flour. Remove a handful for rolling and kneading. Add salt,
  baking powder and bicarbonate of soda to flour and mix thoroughly.
• Add enough water to make a firm dough and mix thoroughly. Knead in basin. Cover and leave to stand for 20 minutes.
• Heat tawah. Cut dough into 6 pieces and roll out each piece to ½ inch thick. Place on tawah and cook on both sides for 6 minutes.
• Pull tawah aside and lower burner. Cook roti on direct heat. Turn and cook on other side.
• Roti should swell and become a light brown colour. Serve hot with Boulanger (bygan) Choka.

Note
Chopped onions, garlic and pepper can be added to the dry ingredients before the water is mixed in.