Step-by-Step Instructions

1. 1.Prepare the Dough Base

   Add 2 cups of all-purpose flour to a mixing bowl. Season with 1 teaspoon of kosher salt. Pour in 1/4 cup of canola oil. Mix the mixture together with your hands until it forms a sandy texture.

2. 2.Form and Knead the Dough

   Gradually stream in 1/2 to 3/4 cup of hot water while mixing. Continue to mix and knead the dough until it forms a supple, soft ball. Hot water is crucial for tender dough.

3. 3.Rest the Dough

   Cover the dough ball with a cloth and let it rest for 30 minutes. This resting period allows the glutens to relax, making the dough stretchy and easier to roll out. Note that the dough will not increase in volume as it contains no yeast or leavening agents.

4. 4.Portion and Roll the Dough

   Pinch off pieces of the rested dough and form them into small, uniform balls (approximately 8 balls from this recipe). Scatter a little all-purpose flour onto your clean work surface. Place a dough ball on the floured surface and gently roll it out into an 8-inch circle using a rolling pin. Flip it once or twice during rolling to ensure it's nice, even, and round.

5. 5.Cook the Rotis in a Pan

   Heat a frying pan over medium-high heat. Place one rolled roti into the hot pan. Cook for about 30-60 seconds per side, until light brown spots appear.

6. 6.Puff the Rotis (Optional)

   If the roti hasn't fully puffed up in the pan, carefully transfer it directly onto an open flame on your stove. Allow the extra heat to puff it up like a balloon for a few seconds, flipping once if needed, until fully puffed and lightly charred.

7. 7.Butter and Serve

   Once cooked, remove the roti from the heat and immediately brush it generously with melted butter. Repeat the cooking and buttering process for the remaining dough balls. Serve fresh and warm.