Dosti roti is a thin, soft roti, traditionally with two layers. It's quite different in appearance from the paratha but basically the same ingredients are used. Soft and delicate it begs to be eaten with pumpkin or any of our other mouth watering dishes like curry aloo, bodi, baigan choka, tomato choka, curried conch, curried cabbage, sauteed pak choy, sada eddoes, sada aloo, curry chicken, stewed chicken and the list goes on.
In a large bowl, combine the flour, baking powder, salt and sugar.
Gradually add water to make a shaggy soft dough.
Rub 1 tablespoon oil over dough and cover with a kitchen towel and allow it to rest for 15-30 minutes.
Divide the dough into 4 equal pieces, then divide each into two. You should have 8 equal pieces. Make each into a smooth round ball(loyah).
Layer dough
Using one dough at a time, press into a 4 inch circle using your fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with the butter or oil mixture. Repeat with another dough ball.
Sprinkle on flour on the first flattened dough and place the second flattened dough circles onto the first Pres out together to even surface and flatten. Repeat with the remaining dough. Allow them to rest for 15-20 minutes.
When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot and brush with the butter oil mixture.
Working with one flt circle of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, roll the dough out. Flip, rotate and roll until it becomes a thin, even 10 inch round(or as wide as your tawa/griddle), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good and you have the opportunity to stretch and fix once it's on the tawa.
Cook Dough
Heat tawa over a medium flame.
When hot, pick up the filled dough gently, place it on the palm of your hand and lay it gently on the tawa.
Brush about 1 tablespoon butter mixture over the surface of the roti and cook for 1-2 minutes. Flip when the bottom is light golden brown.
Drizzle or brush oil over the other side. Flip.
Cook for a minute more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly. Press edges to hasten cooking. Repeat flipping and cooking if necessary until roti is fully cooked.
When the roti is fully cooked and is a nice golden brown on both sides, use two wooden spatulas to transfer to a flat surface (lined with parchment paper).
Wrap immediately in a clean, dry cloth, however, I like to eat it while it's hot!