Step 1: Prepare the Dough

In a large bowl, combine the sifted plain flour, half a teaspoon of salt, and about 2 teaspoons of oil. Mix these ingredients quickly with your hands.

Step 2: Knead the Dough

Slowly add 1 cup of hot water to the flour mixture. Use a spoon to mix until the dough starts to come together. Then, use your hands to knead the dough by bringing the flour from the edges to the center and pushing it down with your knuckles until the dough becomes smooth.

Step 3: Rest the Dough

Rub the remaining half teaspoon of oil all over the smooth dough. Cover the bowl with a clean tea towel and let the dough rest for 10 minutes.

Step 4: Re-knead and Shape Dough Portions

After 10 minutes, knead the dough again briefly. Place a tea towel or microfiber cloth under your rolling board to prevent it from moving. Place the dough on the board and roll it into a log. Divide the log into 8 or 9 equal-sized pieces. Take one piece, flatten it, bring the edges to the top, squeeze it together, push it down, roll it into a ball, and flatten it slightly.

Step 5: Dust and Store Dough Balls

Coat the flattened dough ball with some dry flour on both sides and place it in a dish. Repeat this process for all the remaining dough pieces. Once all pieces are shaped and dusted, cover the dish with a tea towel and set it aside.

Step 6: Preheat Griddle and Prepare Plate

Preheat a griddle or a non-stick frying pan on medium heat. Line a separate plate with a clean tea towel and place a paper towel on top; this will keep the cooked rotis warm and soft.

Step 7: Roll the Rotis

Take one of the flattened dough balls, place it on the rolling board, and sprinkle some dry flour on both sides. Flatten it with your palm and then use a rolling pin to roll it into a thin, round circle. Do not worry if the shape is not perfectly round.

Step 8: Cook the Roti - First Side

Carefully place the rolled roti onto the preheated griddle. Cook until small bubbles begin to appear on the surface, which should take about 20-30 seconds.

Step 9: Cook the Roti - Second Side

Using a spatula, flip the roti over and cook the second side for approximately 20 seconds.

Step 10: Puff and Finish Cooking

Flip the roti over again. Use a soft tea towel to gently press down on the top of the roti, moving it around to help it puff up. Once puffed and lightly browned spots appear, flip it one last time and cook for another 10 seconds. Then, remove the cooked roti from the griddle and place it on the prepared plate.

Step 11: Brush with Ghee/Oil and Repeat

Immediately brush both sides of the hot roti with some ghee or oil using a pastry brush. Repeat steps 7 through 11 for all the remaining dough balls.

Step 12: Serve and Store

Your quick and easy rotis are now ready to be served warm or cold with your favorite curries. Leftover rotis can be stored in a sealed container for up to three days.

• To get a perfect flour measurement, take a heaped cup of flour, use something flat to lightly push it down, and scrape the excess flour off.

• Place a tea towel or microfiber cloth under the rolling board to stop it from moving while rolling the rotis.

• Do not worry too much about the perfect round shape when rolling the rotis.

• Line a plate with a tea towel and a paper towel on top to keep the cooked rotis warm and soft.