In a bowl, combine flour, salt, baking powder and sugar.
Make a well and add water.
Knead into a soft dough (dough might seem a bit sticky but that’s okay).
If dough is sticking to your hand and the bowl, simply dust with 1 tbsp of flour at a time.
Knead for about 5 minutes.
Using your hands, coat the dough in ghee, cover with a damp cloth and let rest for 30 minutes.
Remove cloth and divide dough into 4 balls.
Rub each ball with ghee, cover and let rest for 5 minutes.
Place one ball on a floured surface, sprinkle top with flour and roll into a 10 inch wide disc using a rolling pin.
Rub ghee onto the dough, ensuring to completely cover the top with ghee.
Lightly sprinkle flour over the ghee.
Take a knife and cut the dough from the center to the end.
Roll clockwise into a cone.
Tuck the end into the bottom of the cone.
Place it on the counter and using one of your fingers, push the middle of the ball all the way down to the bottom of the cone.
Do this with the other balls.
Coat balls with ghee, cover with a damp cloth and let rest for 45 minutes.
Place one ball onto a floured surface.
Sprinkle top with flour.
Press into a small flat disc.
Roll out into a 10 inch wide disc.
Heat tawa over low to medium heat.
Once heated, brush with ghee.
Place dough onto the tawa.
Brush ghee all over the dough, ensuring to brush the edges to prevent it from drying out.
Using your dabla, immediately flip and brush ghee onto any dry spots the other side may have.
Allow to cook for 1 minute before flipping again.
Using your dablas, begin to spin the roti and gently beat it (buss up).
Flip roti one last time.
Continue to spin and gently beat for 30 seconds.
Once cooked, remove and immediately place in a sealed, insulated container lined with cloth (this will prevent it from sweating).
Allow roti to rest for 15 minutes.
Roti is now ready to easily be split into 2-3 pieces and served.