Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .
Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four “loyah” (balls) and shape them. Again, allow dough to rest for 1 hour.
On a floured board, or clean table top, roll out dough using a bailna (rolling pin) till it is about ½ inch thick and round.
Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook.
Edges are toasted over the fire to ensure they are cooked. The edges will billow slightly. Place on a clean cloth and cover. Serve hot.