Step-by-Step Instructions

1. 1.Combine Dry Ingredients

   Add 2 cups of all-purpose flour to a mixing bowl. Season with 1/2 teaspoon of kosher salt.

2. 2.Add Oil and Mix

   Pour in 1 tablespoon of canola oil. Mix the flour mixture together with your hands until it achieves a sandy texture.

3. 3.Form the Dough

   Gradually stream in approximately 1/2 cup plus 2 tablespoons of hot water, mixing until the dough forms a shaggy ball. Knead the dough until it becomes a supple, soft ball.

4. 4.Rest the Dough

   Cover the dough ball with a cloth and let it rest for 30 minutes. This allows the glutens to relax, making the dough stretchy and easy to roll.

5. 5.Portion the Dough

   Pinch off pieces of the rested dough and roll them into small, smooth balls (approximately 8 balls).

6. 6.Roll Out the Rotis

   Scatter a little bench flour onto a clean surface. Place a dough ball on the floured surface and gently roll it out into an 8-inch circle. Flip it once or twice during rolling to ensure it's nice, even, and round.

7. 7.Cook the Rotis

   Place a rolled roti in a hot frying pan. Cook for about 1-2 minutes until it starts to bubble and brown slightly on one side. Flip the roti and cook the other side until it also browns slightly.

8. 8.Puff the Rotis (Optional)

   If the roti hasn't fully puffed up like a balloon in the pan, carefully place it directly on the open flame of a gas burner for a few seconds. This extra heat will help it puff up completely.

9. 9.Butter and Serve

   Once cooked, remove the roti from the heat and brush it generously with 1/4 cup of melted butter. Serve the classic soft rotis warm.