Guyanese Roti or Paratha - Untested

https://www.foodnetwork.com/recipes/garlic-and-herbs-guyanese-roti-17139789

Garlic and Herbs roti

3 cups all-purpose flour, plus about 1/2 cup for topping and dusting

1 tsp baking powder

1/2 tsp salt

1 cup warm water

1/2 cup peanut, grapeseed or sunflower oil

2 Tbsps. salted butter or ghee, melted

OPTIONAL:

8 cloves garlic, grated

1/4 cup fresh cilantro leaves, finely chopped

3 wiri wiri chiles or 1/2 habanero, seeded and finely chopped, optional (how about chipotle in adobo?)

1. Mix together the flour, baking powder and salt. 
2. Gradually add the warm water and lightly knead. 
3. Knead in 1 teaspoon of the oil into the dough and shape into a ball. 
4. Coat the top of the dough with another teaspoon of the oil, cover with a kitchen towel and let rest for 30 minutes.
5. Melt the butter and combine with 1/4 cup of the oil. If Using OPTIONAL HERBS: combine the garlic, cilantro and chiles chiles with the oil and butter mixture; set aside.
6. Separate the dough into 5 pieces and shape into balls. 
7. On a floured surface, roll each ball into a flat disk about 1/8 inch thick. Leaving 1/2 inch of the edge uncovered, spread 1 Tbsp. of the butter and oil mix over the surface of each dough disk. 
8. Sprinkle about 1 Tbsp. of flour over the surface.
9. For each disk of dough, make a slit from the center to the edge, then fold/roll the dough into a cone. Tuck the ends of the cone into the bottom and push the tip of the cone into the middle to make a ball. This is called a roti loi or loya. Repeat for the remaining balls of dough.
10. When ready to cook, pre-heat a skillet over medium heat.
11. Before frying, roll out one of the balls of dough to about 8 inches in diameter. 
12. Add to the skillet and cook for 30 seconds, then flip and brush with oil. 
13. Flip again and brush again with oil. 
14. Flip another time and cook for another 30 seconds. 
15. Remove from the heat and clap immediately. To clap the roti, place the roti in a clean kitchen towel, then squish together in a clapping (accordion type) motion. This will create lots of flaky layers. Traditionally roti is clapped hot off the tawa with bare hands. Repeat with the remaining roti loi/loya.
16. Serve the roti with your favorite curries or enjoy them hot with a dab of ghee or butter.