In a medium bowl, combine the flour, baking powder, and salt, mixing well. Add the milk or water and stir until combined. Knead dough for 1 to 2 minutes. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Place dough on a lightly floured surface and divide into 8 equal portions. One at a time, roll each portion out as thinly as possible, into an 8-inch circle. Using a pastry brush, brush off any excess flour from the dough.
Heat 1 tablespoon of the oil or ghee in a large nonstick skillet or griddle over medium-low heat. Place the dough round in the skillet and cook until golden, about 1 1/2 minutes per side. Wipe skillet clean and repeat with remaining dough and oil. Cover the roti bread and keep warm until ready to serve the filling.
Yield: 8 flatbreads