2 cups flour 0.8 cup water 4 tblsp olive oil 0.5 ts salt
mix everything and make dough. then divide the dough equally until u make 22 small tiny round balls. now with each ball, dust a little flour onto the rolling board and onto the ball. now very carefuly roll the rolling pin. now put the rolling pin aside and careflly take the circle shaped douhg and flip to the other side. now dust again with few flour. then roll the pin over it. be extremely careful and try to make the dought in an egg or circle shape. repeat these taking -and fliping to the other side and rollin the pin until the dough looks a little bigger. now take the dough carefully and cook in a pre-heated non grease chapatti cooking pan. or a very thin shallow pan where there are no curved edges around the pan. now when the under side of the "roshi" seems to bulk up, slid the ( i use a stainless steel cake slider) to turn the "roshi" on to the other side, because i want it both the sides to b cooked. do this untill the roshi seems to be cooked nicely-DONT BURN IT. though. this can be prepared only with practice. practice makes it perfect.