Step-by-Step Instructions

1. 1.Prepare the Dough Base

   Add all-purpose flour to a bowl, season with kosher salt, and pour in canola oil. Mix the mixture together with your hands until it is sandy in texture.

2. 2.Knead the Dough

   Stream in hot water and mix until a shaggy ball forms. Continue to knead the dough until it forms a supple, soft dough ball.

3. 3.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 nice and stretchy and easy to roll out.

4. 4.Portion the Dough

   Once the dough has rested, pinch off pieces of the dough and roll them into small, even balls.

5. 5.Roll Out the Rotis

   Scatter a little bench flour onto your work surface. Place a dough ball on the flour and gently roll it out with a rolling pin into an 8-inch circle. Flip it once or twice to ensure it gets nice, even, and round.

6. 6.Cook on a Frying Pan

   Heat a frying pan on the stove over medium-high heat. Place a rolled-out roti onto the hot pan and cook for about 30 seconds per side, until it starts to bubble and light brown spots appear.

7. 7.Puff on Open Flame

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

8. 8.Brush with Butter

   Once cooked, remove the roti from the heat and immediately brush it with plenty of melted butter.

9. 9.Serve Fresh

   Serve the classic soft rotis warm. They are super tender with a chewy bite and are excellent paired with curries, subjis, or even eaten on their own or with jam for breakfast.