Step 1: Prepare the Roti Dough

In a mixing bowl, add 3 cups (375g) of all-purpose wheat flour. Add 1 teaspoon of salt, 3 tablespoons of vegetable oil, and 3 tablespoons of melted salted butter. Gradually add 400ml of boiling hot water, mixing with a spoon to combine the ingredients and form a soft dough, as it will be very hot. Once the dough comes together, knead it well for at least 2 minutes in the same bowl. If the dough is sticky, add a little dry flour and continue kneading until it reaches a perfect, soft consistency and is no longer sticky.

Step 2: Divide and Shape the Dough

Place the dough onto your workbench. Cut or divide the dough into two equal pieces. Roll out each half into a long cylinder. Cut each cylinder into 6 equal pieces, resulting in 12 pieces in total. Take each piece and form it into a round disc by lifting, twisting, and pressing it down. Set the formed discs aside on a surface lightly dusted with dry flour and keep them covered to prevent drying out.

Step 3: Roll Out the Rotis

Lightly dust your workbench with dry flour. Take one dough disc and lightly dust both sides with dry flour. Use your fingers to gently open out the disc on both sides. Apply a little dry flour to your rolling pin. Roll out the roti using the weight of the rolling pin, avoiding excessive pressure. If the dough starts to stick, move the roti aside, apply more dry flour to the rolling pin, and continue rolling. Roll until the roti is thin and round, about 6-8 inches in diameter. Repeat this process for all remaining dough discs.

Step 4: Toast the Rotis

Heat a flat pan on medium heat until it's nice and hot. Place the first rolled-out roti onto the hot pan. Allow it to toast until bubbles start to appear on the surface and the roti comes loose, allowing it to move around in the pan. Turn the roti over to the other side. Brush melted salted butter generously over the top surface of the roti. Turn the roti over again. Brush melted salted butter generously over the newly exposed top surface. Turn the roti over one more time and let it toast for about 5-6 seconds until it has beautiful brown spots and is slightly puffed up. Remove the cooked roti from the pan and place it on a plate. Repeat the toasting process for all remaining rotis. Serve the soft and tasty rotis with your favorite curries.

• Use a spoon to mix hot water into the flour initially to avoid burns.

• Add a little dry flour if the dough is too sticky during kneading.

• Apply dry flour to the rolling pin to prevent sticking while rolling.

• Use the weight of the rolling pin, don't press too hard, to maintain the dough's softness.

• Move the roti around the pan once it comes loose to ensure even cooking.

• Apply melted butter on both sides while toasting for enhanced flavor and softness.