• In a mixing bowl combine the cassava flour, psyllium husk, baking powder and salt, then mix together well.
• Next pour in the hot water, a few tablespoons at a time and using a spatula or spoon mix together until combined to form a soft smooth dough.
• Then divide the dough into 4 and roll each dough ball between the palms of your hand to form 4 smooth balls.
• Cover with a damp paper towel and let rest for 10 minutes.

Shaping the roti

• When you are ready to cook the roti, place each dough ball between two sheets of parchment paper and roll into thin disk about 1/8 inch thick.
• You may use a pizza cutter to shape and neaten the edges into a clean circle, then lightly roll the edges with your rolling pin to flatten a bit before cooking.
• Repeat until all 4 dough balls have been rolled into flat disks.

Cooking the roti

• Place your tawa on medium-high heat and bring up to temperature.
• When the tawa is hot add one of the rotis to the tawa and cook for about 1 minutes, then flip and cook on the other side.
• Then if you have an induction cook top, place the trivet directly over the heat, then place the roti on top of the trivet.
• Cook for 30 seconds then flip the roti.
• Continue to cook the roti until it fully inflates, this should take another 30 seconds to a minute.
• If you have a flame cooktop, slide your skillet to the edge and let the direct heat inflate the roti.
• Repeat until all of the rotis are cooked.
• Place the rotis in a towel after cooking to keep them warm and prevent them from drying out.