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In a large bowl mix the flour, salt, sugar, and baking powder together. Gradually mix in the water until a dough forms.
Knead for 5 minutes, lightly oil, cover and allow to rest for 30 minutes.
Divide the dough into 6 equal balls. Roll out each ball thinly and baste with the melted butter.
Make a cut halfway into your rolled buttered dough and roll the dough towards you creating a cone shape.
Pick up your dough cone and fold the larger end into itself, then place that side down onto your board.
Using your thumb push the top thinner piece to the bottom of your dough ball. Place on a plate and allow to rest for another 10 minutes.
Roll each roti ball on a floured surface and place into a hot buttered pan. Flip every few minutes and baste each side with lots of butter.
Once golden brown remove and allow to cool for a minute before squeezing and clapping each roti in your hand to create the flakiness.