Step-by-Step Instructions

1. 1.Prepare the Flour Mixture

   In a large bowl, add the all-purpose flour and season with kosher salt. Pour in the canola oil. Using your fingers, mix the oil into the flour until the mixture has a sandy texture.

2. 2.Knead the Dough

   Slowly stream in the hot water while mixing with your hand. Continue adding water until a shaggy dough ball forms. Knead the dough in the bowl for 3-4 minutes until it becomes a supple, soft, and smooth ball.

3. 3.Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This step is important for relaxing the gluten.

4. 4.Portion the Dough

   After resting, take the dough and pinch off equal-sized pieces. Roll each piece between your palms to form a smooth, crack-free ball.

5. 5.Roll out the Rotis

   Lightly flour your work surface. Take one dough ball, press it flat, and coat it in flour. Using a rolling pin, roll it out into a thin, even 8-inch circle, flipping and adding more flour as needed to prevent sticking.

6. 6.Cook the Roti

   Heat a flat pan or tawa over medium-high heat. Place the rolled-out roti onto the hot pan. Cook for about 30-45 seconds on the first side until small bubbles appear. Flip and cook the other side for another 30-45 seconds until brown spots form.

7. 7.Puff the Roti on an Open Flame

   Using tongs, carefully remove the roti from the pan and place it directly over an open gas flame. It should puff up like a balloon within a few seconds. Flip it once to cook evenly.

8. 8.Finish and Serve

   Remove the puffed roti from the flame and immediately brush it generously with melted butter or ghee. Stack the rotis to keep them soft and serve warm.