Roti Skins is as common as bread in many households in Trinidad. It is used alongside many dishes ranging from curries to stews.
* 1 cup flour
* dash baking soda
* 1/4 cup vegetable oil
* salt to taste
* (optional-use combination of flour and ground chick peas), ground chick peas, or flour (for cutting board)
Also-rolling pin + cutting board or similar surface
In a big bowl, mix flour, and baking soda (and salt if you want any) (Mix with your hands/fingers) make a big ball. Once you have the dough in a ball, stop adding water.
Make the dough into 3 balls and let them rest for 10 minutes.
Put the oil in a in a bowl (so that you can get to it with your fingers.
Roll out the dough on a board covered flour.
Each ball chould make a circle 10" wide.
if If it's too hard to roll, the dough may be tough.
Brush a thin layer of oil over the top surface of the circle and roll it into a ball.
Do this for all 3 balls, then let them sit for 1/2 hour to rest.
Roll them out and oil them again. This time it should be easier, if it is a bit sticky, make sure your board and rolling pin are well floured.
Put on tahwah or flat metal plate to hot.
Rub plate with oil.
Put one of the rolled roti dough on and cook for about a minute.
Turn it and when the hot surface cools a little, wipe it with oil.
When there are some golden spots, the roti is done.
Keep it under a cloth to keep it soft and warm