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1. Combine flour, salt and baking powder thoroughly.
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2. Add water gradually, working the dough to a soft, silky texture
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Cover with a damp cloth and let it rest for at least 30 minutes.
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3. Knead once or twice and Divide dough into 8 even pieces and shape into round balls (loyahs).
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4. Allow loyahs to relax for 15 minutes
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5. Flatten loyahs into 3-inch discs between fingers.
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6. Brush discs on one side with oil and flour lightly.
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7. Place tahwa (or flat, thick-based frying pan) on medium heat.
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8. Place 2 discs together (oil sides facing) and flatten to 4 inch double discs. Place on floured surface. Rest for at least 10 minutes.
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9. Dust rolling pin and rolling surface lightly with flour, and roll out into 8-inch discs, flipping the dough and dusting with more flour to ensure easy rolling.
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10. Dust off excess flour and transfer to tahwa. Bake until the first sign of small bubbles appear. Flip with spatula and brush liberally with oil/ghee. Bake until light brown. Flip to other side and brush liberally with oil/ghee. Bake 1 minute.
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11. Insert knife between the two layers. Pull apart (caution, hot steam! no really. wear gloves or something!)
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12. Place back together and store between towels to keep warm.
