Add the flour to a large bowl and make a well in the middle. Pour the oil into the well and top up with the boiling water.
Use a spoon to mix the dough until it’s cool enough to handle. Use your hands to bring the dough together. Knead for 5 minutes until smooth and soft.
Make small ping pong ball-sized pieces with the dough. Keep some flour on a plate for rolling.
Get another plate lined with kitchen paper and keep your butter or ghee handy.
Pre-heat a tawa over medium heat. I use steel but anodised aluminium is great too. Leave it for 5 minutes.
Get your rolling board and rolling pin ready. Keep a wet tea towel under the board so it doesn’t move around while you roll.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.
Roll it once up and down with the rolling pin and then take a pinch of flour. Place it in the middle of the dough and then use your index fingers and thumb to pinch it closed, starting from the outer edges. This step isn’t something everyone traditionally does but is what my mum taught me for soft roti that rise beautifully.
Next, flatten the dough using your palm and again, dip each side in flour. Now, begin rolling the dough in a circular motion, teasing the dough to move around with your rolling. If you can’t do this, pick the roti up with one hand and move it around yourself. The aim is to create a perfectly round, even surface and a flatbread that’s around 2mm in thickness and 6-7-inches in diameter.
Place the roti on the tawa and cook until little bubbles appear on the surface – around 10 seconds. Flip it.
Cook it on the second side until small, even brown spots appear all over the bottom of the roti – around 30 seconds. Flip it again.
Now, this is the rising side. Don’t worry if your rotis don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious. Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your kitchen paper-lined plate. Spread with butter or ghee.
Repeat this process for all of your rotli until you have a perfect stack. You can keep them warm in an insulated container or lidded casserole dish lined with kitchen paper.