This is a traditional Indian flat bread. It is torn into little pieces and dipped and used to eat various curries and vegetables.

[edit] Ingredients

[edit] Steps

Put flour, salt and water in mixing bowl and knead with fingers.
Heat iron skillet.
Make sure dough is soft, but not sticky. Add a little more flour if too sticky.
Roll dough and separate into 4 equal parts.
Roll smaller dough into balls and use rolling pin to flatten dough into a thin, round shape. Powder with flour to prevent sticking.
Test skillet by flicking a few drops of water. If it sizzles, it's ready.
Put one roti on the skillet at a time. Wait until one side turns a little golden, then flip to the other side. Wait again for it to turn golden. Flip over one more time and the roti should start to puff with some air. Lightly dab the roti so the air can reach all parts of the roti.
Roti is finished. Butter immediately on one side and place in container with lid. The lid will help contain the heat and keep your roti soft.