Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt, mixing well to ensure even distribution of the salt.
2. Gradually add warm water to the flour mixture, stirring with a wooden spoon until a soft dough forms. Adjust the water amount as needed based on the humidity and flour type.
3. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for relaxing the gluten, resulting in a softer roti.
5. After resting, divide the dough into 8 equal pieces and roll each piece into a ball, ensuring they are covered to prevent drying out.
6. Roll each ball into a thin circle using a rolling pin. Brush the surface lightly with melted butter, roll it up into a log, and then spiral it into a coil shape.
7. Gently flatten each spiral and roll it out into a thin circle again, about 1/8 inch thick.
8. Heat a little vegetable oil in a frying pan over medium heat. Fry each roti for about 2 minutes on each side, or until golden brown and puffed up.
9. Serve the roti warm with your favorite curry or use them as wraps for a delicious meal.