French Guianese Roti

Ingredients

 * 2 c Chappati flour or
 * 1 c Whole-wheat flour mixed
 * 1 c cake flour
 * Additional flour for dusting

Directions

 * 1) Put the flour in a bowl. Slowly add enough water so that you will be able to gather the flour together and make a soft dough.
 * 2) You may need about 2 1/2 tablespoons less than a cup of water. Knead the dough for 7 to 8 minutes or until it is smooth.
 * 3) Make a ball and put it inside a bowl.
 * 4) Cover the bowl with a damp dishcloth and set it aside for half an hour.
 * 5) If the dough looks very runny, flour your hands and knead for another few minutes.
 * 6) Form twelve equal balls and dust each with a little flour.
 * 7) Keep them covered.
 * 8) Set a cast-iron griddle or skillet to heat over a medium-low flame.
 * 9) Allow at least 5 minutes for that.
 * 10) Keep about a cup of dusting flour near you. Remove a ball of dough and flatten it between the palms of your hands.
 * 11) Dust it on both sides with flour. Roll it out, as thinly and evenly as you can, aiming for a 5 1/2 inch round.
 * 12) When the griddle is hot, slap the roti onto its heated surface.
 * 13) Cook for about a minute or until soft bubbles begin to form.
 * 14) Turn the roti over.
 * 15) Cook for half a minute on the second side.
 * 16) If you have a gas fire, light a second burner on a medium flame and put the roti directly on it.
 * 17) Using tongs, rotate the roti so that all areas are exposed to the shooting flames.
 * 18) Take 5 seconds to do this. Turn the roti over and repeat for about 3 seconds.
 * 19) The roti should puff up. Put the roti on a plate and cover with a towel.
 * 20) Make all roti this way.