My chef sister just got back from a 4-week stint cooking for a fancy safari/spa outfit in the middle of Kruger National Park in South Africa. (Before that it was a year at Arzak in Spain.) She came home raving about the beauty of the park (she didn't want to leave), and about the roti (a tortilla-like flat bread) that she and the other kitchen help used to eat at the end of the night or for casual meals.
She tells me that there is lots of Indian culinary influence in South African cooking, and though none of the cooks she worked with were Indian, they taught her to make roti. And tonight she taught me. We made lamb curry, some sambals and condiments, and the roti went with it. It was a party, and I wanted to share it with you.
You can google a recipe for roti, but it's basically flour (about 3 cups) and water (about a cup). My sister also added salt, pepper, and a little baking powder. Mix it, then knead it and let it rest. Then roll it out flat.
Roll those balls out until they are the shape and thinness of tortillas then fry on a griddle or in a cast iron skillet until browned but not crisp. You want them to be soft. Wrap them in a cloth dishcloth or napkin to keep warm.