Combine flour, salt, cream or yogurt, milk and ghee or oil until a soft dough forms.
Knead well, as for making bread and set aside to rest for one hour, covered with a damp cloth.
Cut into 8 pieces and shape each piece into a ball.
Roll out into 8" (20 cm) circles on a lightly floured surface. (Avoid sticking by dusting lightly with flour)
Brush each roti with water before cooking.
The roti can then be cooked in one of the following ways:
On a heavy cast iron trivet, or skillet, over high heat
Under the broiler 3" (8 cm) away from the heat source
On a barbecue (best!)
The roti will puff up and should be turned when browning starts to occur.
This will only take a few minutes each side, so requires constant attention.