Indian breads are different from the traditional western bread. In northern and central India, people usually serve roti (flat bread) with the meal. Roti is usually unleavened (made without yeast or any other leavening agent).
2 cups plain flour
1/2 tsp. salt
1 tbs. baking powder
1 1/2 cups water
Flour for dusting.
Combine flour, salt and baking powder thoroughly. Add water gradually, working the dough to a soft, silky texture and let it rest for at least 15 minutes. Divide dough into 6 even pieces and shape into round balls (loyahs). Flatten loyahs into 3-inch discs between fingers. Brush discs on one side with oil and flour lightly. Place tahwa (or flat, thick-based frying pan) on medium heat. Place 2 discs together (oil sides facing) and flatten to 4 inch double discs. Place on floured surface. Rest for at least 10 minutes. 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. Dust off excess flour and transfer to tahwa. Bake until the first sign of small bubbles appear. Flip with spatula and brush lightly with oil. Flip to other side and brush lightly with oil. Bake 1 minute. Pull apart (caution, hot steam!) and store between towels to keep warm.
You can put curried shrimp in the roti, then roll it like this.