Sieve flour with salt, baking powder and soda.
Heat milk till it is lukewarm.
Sprinkle yeast in the milk and mix with a spoon.
Cover with a lid and keep in warm place for 10 minutes.
Take sieved flour in a broad basin and make a den in the center.
Pour yeast mixture into that.
Leave for a minute and gather dough with hands.
Do not knead. Sprinkle warm water if necessary, for mixing the dough.
Keep the Dough closed, so that there is enough space for it to raise.
Leave aside for 2-3 hours.
Once the dough has risen, start making even-sized balls.
Roll rotis thicker than normal chapattis.
Sprinkle little water on top of the rotis and spread with hand.
Heat an aluminum pan.
Put roti on the pan so that water applied sticks to the pan.
Close the top with a lid.
Heat in medium flame till the roti puffs up.
Turn the pan upside down so that the other side of the roti is heated on direct flame.
Carefully loosen with a flat ladle and remove from fire.
Serve hot with hot curries.