Add the salt and oil to the flour and add the hot water a little at a time incorporating gradually

When the dough cools down and is comfortable to handle, knead till smooth

Cover and allow the dough to rest for 15 mins

After it's rested, add flour as required and knead

Divide in half and form into a log and divide again into small balls about 40 gms each

Using flour to prevent sticking, flatten into discs, then roll rotating and flipping the roti

Once all are rolled out, heat a pan, tava or griddle and lightly cook the roti on one side and then flip over

Using metal tongs, place the roti over the direct flame, the steam will cause it to puff, cook this on both sides

Place in a container and brush with oil on both sides to prevent the roti from drying out