California Avocado Roti

1. In a medium bowl, mash the avocado to a fine paste.
2. Add 2 cups of the flour and the salt.
3. Knead the dough, sprinkling in warm water until the dough is pliable and doesn’t stick to your fingers.
4. Coat the dough with oil and cover it with plastic wrap. Set aside at room temperature for 20 minutes.
5. To bake, divide the dough into 12 equal portions and round them into small balls.
6. Dredge each ball in some of the remaining flour and flatten with your palms. Roll them thinly on a floured surface to about 6 in. diameter and 1/8 in. thick.
7. Heat a cast-iron skillet or flat top over medium. Lightly coat it with oil.
8. Per order, cook 2 roti at a time. Toast them until small bubbles appear on the top surface. Turn them over and cook until the bottom is lightly browned. Rotate the roti on the surface to keep them from sticking.
9. Transfer the roti to a plate and cover with a towel to keep warm.

Serving Suggestion: Serve with Indian curries and stews or for breakfast with some yogurt.