Mix wet ingredients
Mix dry ingredients
Combine mixture and knead well
Divide dough into equal portion of 20-22 balls and place them on oiled baking sheet.
Brush each ball with oil.
Cover sheet with cling wrap and let sit on room temperature for an hour long.
Roll each ball flat and brush with margarine/butter then roll into rope on oiled surface, and shape into roti maryam.
Heat teflon and dry fry roti maryam, turning occasionally, until brownish.