Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Using hot water is crucial as it helps to make the dough nice and tender.

• Resting the dough for at least 30 minutes allows the gluten to relax, making the dough stretchy and easy to roll out.

• If your roti doesn't puff up completely in the pan, you can place it directly on an open gas flame for a few seconds to help it inflate.

• Don't worry if your rotis are not perfectly round at first. Practice will improve your technique.