In a medium mixing bowl, combine the flour and salt, then add the oil and rub into the flour until combined.

Add 5 tablespoons of water and knead to form a dough. If the dough seems too firm or crumbly, add more water one teaspoon at a time until you achieve a soft but not sticky dough. Cover the dough and let rest for 15 minutes.

When ready to cook, heat a large, handled skillet over medium heat. Place a wire rack next to the stove and keep a bowl with the melted butter or ghee and a pastry brush nearby.

Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a disc.

Working with one disc at a time, on a floured surface, roll the dough into a thin, even circle, about 6 inches (15cm). While rolling, check often that the dough isn’t sticking and more flour accordingly.

Place the rolled-out dough on the hot, dry skillet and cook for about a minute, until you see a few bubbles forming on the surface.

With some tongs, flip the roti and cook the other side for about 30 seconds.

Carefully lift the skillet off the flame and with tongs, place the less cooked side of the roti directly on the flame until it starts to puff up (just a few seconds). Move the roti a bit over the flame so that one spot does not get too hot and burn.

Using the tongs, flip the roti and cook the other side on the flame for another few seconds, then transfer the roti to the wire rack.

Immediately brush the roti lightly with ghee or butter. Repeat with the remaining dough, stacking the rotis on top of each other to keep them warm and soft.

Serve immediately. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to 2 months. Reheat in the microwave or on a dry skillet over low heat.