Whisk flour, salt, and baking powder together.
Next add boiling water using a spoon or flexible spatula to mix in the water to your flour one-half cup at a time.
There may be flour left over in bottom of the bowl so now use your hands to fully incorporate the rest of the flour into the dough.
Put extra flour on your cleaned countertop and gently knead dough. Form a ball. Do not over knead your dough. This isn't a loaf of bread. The extra dough is meant to help the dough not stick to your countertop, so don't over flour it either.
Rub oil around the ball of dough and place dough back into the mixing bowl and cover with a kitchen towel. Allow to rise for 20-30 minutes.
After rising, remove from bowl and place back on countertop. You will lightly sprinkle flour down on the countertop again before putting the dough down. Form a log-like shape with the dough a cut 5-6 equal parts.
Each piece makes one roti so follow the next three steps per roti. Example: Don't roll out all the dough then move to the next step for all 5-6 pieces, rather roll out each piece of dough, oil it down, roll back up, and set aside.
Roll out each piece. When rolling out the dough make sure your rolling pin is floured and also the countertop. Roll it out as thin as possible without tearing. Make sure the edges are thin also.
Oil down the roti. This means brush one side of the rolled out dough with softened butter (or vegan butter). I usually use vegan butter because roti can be healthier and vegan.
Re-roll the roti. We cut a slit into the dough and roll into a cone shape. Then push large part of one into the top and push down the top. *I like this Youtube video tutorial to show you how thin the roti should be rolled out and also how to re-roll it. If you are on Instagram, go to @thenaturalfoodie_ and in my highlights I have some videos.
Now put the kitchen towel back over all of the roti dough balls and allow to rise another 20-30 minutes.
Right before you begin rolling out these pieces of dough is when I recommend heating up your tawah or cast iron skillet. I put mine on medium-high heat, so 7 on my stovetop. Do not add oil or butter to it. That comes later. Additional tip: Just like the steps above perform per roti. When the tawah gets really hot (so like after the first three rotis), I take the tawah off the heat to the burner next to it and then roll out the roti and put tawah back on the heat right before placing rolled out roti onto it. My Instagram highlight on Roti will show you what I did.
Roll out roti, again paying close attention to the edges. Make sure to sprinkle flour on countertop again like you did before when rolling out the roti. Make it as thin as possible. I recommend start from middle and roll up, then start from middle and roll down, then start from middle and roll out to each side from center. Continue this pattern until roti is very thin. The roti feels very soft and smooth.
Carefully place roti on hot tawah or cast iron skillet. Immediately brush top side with oil all over including edges. Immediately flip and repeat with brushing oil. Tip: This should take 90 seconds both sides for the entire cooking time of the roti. Go to my Instagram Roti highlight to see how I did it. When you take the roti off the tawah, place it on a kitchen towel and "clap" the roti. See my IG highlight on how to do this, but basically clap your hands together while they are around the towel holding the cooked roti. Then transfer to a large bowl. Your roti is done! Repeat per roti and remember, practice makes perfect! *See the rest of the post for photos included in step by step guide.