Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a large bowl, add 2 cups of all-purpose flour. Season with 1 teaspoon of kosher salt. Pour in 1 tablespoon of canola oil. Mix the ingredients together with your hands until the mixture has a sandy texture.

2. 2.Form the Dough

   Gradually stream in approximately 3/4 cup of hot water, mixing with your hands. Continue mixing until the dough forms a shaggy ball. Knead the dough in the bowl for about 3-5 minutes until it becomes supple, soft, and smooth.

3. 3.Rest the Dough

   Cover the dough ball with a clean kitchen towel and let it rest for 30 minutes. This allows the glutens to relax, making the dough stretchy and easy to roll. Note that the dough will not increase in volume as there is no yeast or leavening agent.

4. 4.Divide and Shape Dough Balls

   After resting, pinch off small, equal-sized pieces of the dough and roll them into smooth, round balls in your palms.

5. 5.Roll Out the Rotis

   Lightly scatter all-purpose flour onto a clean surface. Place one dough ball on the floured surface and gently roll it out into an 8-inch circle using a rolling pin. Flip the roti once or twice during rolling to ensure even thickness and shape.

6. 6.Cook the Rotis on a Pan

   Heat a frying pan (tawa) over medium-high heat. Once hot, place a rolled roti onto the pan. Cook for about 30-45 seconds per side, until light brown spots appear.

7. 7.Puff the Rotis on Flame

   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, turning it once if needed, for a few seconds until fully puffed and lightly charred.

8. 8.Butter and Serve

   Once cooked, remove the roti from the flame and immediately brush it generously with melted butter. Stack the rotis on a plate or in a container to keep them warm. Serve fresh and enjoy the tender, layered texture.