Step 1: Prepare Hot Water

Start by turning on your kettle to boil water for the dough.

Step 2: Combine Dry Ingredients

In a bowl, add 2 cups of flour. Sifting is not required but can be done if preferred.

Step 3: Add Fats and Seasoning

Add 20 grams (2 tablespoons) of soft butter and 2 tablespoons of canola oil to the flour. Season the mixture with 1 teaspoon of salt.

Step 4: Add Hot Water and Mix

Once the kettle has boiled, let the water cool for a couple of minutes so it's hot but not boiling. Add 250 milliliters (1 cup) of this hot water to the mixture. Work quickly with a fork to combine the ingredients together.

Step 5: Knead the Dough

Once the dough comes together, remove it from the bowl and knead it on a clean surface for a couple of minutes. Continue kneading until the dough becomes super soft and all ingredients are well combined, giving it an almost pillowy texture.

Step 6: Divide the Dough

Divide the kneaded dough into 6 roughly equal pieces using a dough scraper or knife.

Step 7: Form Dough Balls

Roll each piece of dough into a smooth ball and set them aside.

Step 8: Preheat Pan

Move to your stove and place a pan on a medium-high heat to warm up while you roll out the rotis.

Step 9: Roll Out Roti

Lightly dust your rolling surface with a little flour. Take one dough ball, press it out with the palm of your hand to form a small disk. Lightly dust the top of the disk with flour, then begin to roll it out with your rolling pin. Flip it over, giving it a quarter turn as you flip, and continue rolling until the dough is a couple of millimeters thick and forms an oval shape. The dough should be thin enough to handle without tearing.

Step 10: Cook Roti - First Side

Transfer the freshly rolled roti to the hot pan, ensuring it lies flat and is not overlapping in any areas. As the roti begins to cook, little pockets of steam will form, giving it an airy texture. Once a few bubbles emerge, flip the roti over.

Step 11: Brush with Butter and Cook - Second Side

Brush the cooked side of the roti with some melted butter. Wait for the roti to develop little air bubbles again, then flip it over.

Step 12: Finish Cooking and Serve

The roti should have a few toasted brown spots on both sides before removing it from the pan. Remove the roti and place it on a plate lined with a clean tea towel to keep it warm. Repeat the rolling and cooking process for the remaining dough balls.

• Use hot, but not boiling, water for the dough to achieve the right consistency.

• Knead the dough until it's super soft and pillowy for the best texture.

• Lightly dust the rolling surface and dough with flour to prevent sticking while rolling.

• Cook the roti on medium-high heat until air bubbles form and toasted spots appear on both sides.

• To make more rotis, divide the dough into 8 smaller pieces instead of 6.

• Add finely chopped herbs like cilantro or mint to the dough for added flavor.

• Brush with ghee instead of butter for a richer, more traditional taste.