Flaky Roti Canai

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1. 1Step 1: In a large bowl, place the flour and salt. Stir to combine.
2. 2Step 2: While stirring the flour with a fork or spatula, add the hot water to form clumps in the flour. Stir until the water is dispersed throughout the dough, forming smaller clumps.
3. 3Step 3: Add the room temperature water while mixing, preferably with your hands, until you form a scraggly dough. The dough should be fairly soft, but not sticky.
4. 4Step 4: Once you form a rough dough, cover the bowl with plastic wrap and let it rest for about 30 minutes. This helps to develop gluten; you can also leave it covered up to 1 hour for more gluten development.
5. 5Step 5: After 30 minutes, the dough should have absorbed all of the water well and softened a little bit. Knead this dough for about 2 - 3 minutes to form a dough with a smooth, satiny surface. Knead longer if needed until the dough has a smooth surface.
6. 6Step 6: Weigh the dough and divide it into 8 equal portions, about 90 - 100 g per portion. Shape each dough portion into a smooth dough ball. Cover with plastic wrap and set aside.
7. 7Step 7: Keep a small bowl and a large plate or flat container ready. Place some vegetable oil in the bowl. Spread some oil on the bottom of the large plate or flat container as well.
8. 8Step 8: Roll the dough balls in the oil to coat. Place each coated dough ball on the plate. Make sure there is at least 1/2 inch space between the dough balls if possible, otherwise they will stick to each other.
9. 9Step 9: Cover with plastic wrap and let the dough rest for at least 2 hours, or up to 12 hours. The dough is more pliable after at least 2 hours; overnight is even better.
10. 10Step 10: Place some oil, or butter and ghee, in a bowl.
11. 11Step 11: Take one dough ball and flatten it out on a smooth work surface. Use your hands to stretch out the dough until it is paper thin and you can see through the dough.
12. 12Step 12: To stretch the dough, flatten it with your palm to get a circle or square shape. Press one end of the dough onto your work surface so it lightly sticks, then gently stretch the opposite end. Repeat all around to stretch evenly. It can be a circle or rectangle. Try not to tear the roti; this takes practice.
13. 13Step 13: Spread some oil, or butter or ghee, on the surface of the roti. Do not make this layer of fat too thick.
14. 14Step 14: Roll up the dough into a tube, firmly into a log. Alternatively, gather the dough from either end in 0.5 - 1 inch folds that are on top of each other.
15. 15Step 15: Once rolled or folded, coil the dough into a spiral, making sure it is tightly coiled. Tuck the ends of the dough under the spiral, then press down the spiral with your palm to seal it.
16. 16Step 16: Place this on the plate again, with some oil at the bottom. Repeat with the rest of the dough portions.
17. 17Step 17: Cover the dough with plastic wrap and let it rest for at least another hour.
18. 18Step 18: Note that the heat recommended for cooking the roti can vary from stove to stove, so adjust the heat accordingly.
19. 19Step 19: Use at least an 8 inch non-stick pan or tawa. Heat over medium heat.
20. 20Step 20: Once the pan is heated, place one portion of the coiled roti on your work surface and flatten it out into a 6 - 7 inch roti using your hands. You can use a rolling pin as well, but hands are preferred.
21. 21Step 21: Add a few drops of oil into the pan, or brush the surface of the pan with some oil. Place the roti in the pan and cook until golden brown. Flip the roti and cook until the other side is also golden brown and cooked through. The total cook time is about 4 minutes per roti, flipping throughout to ensure even browning.
22. 22Step 22: Place the cooked roti on a cooling rack. While it is still hot, use your hands to squash the roti in a clapping motion. This helps separate the layers in the cooked roti.
23. 23Step 23: Repeat with all of the dough portions.
24. 24Step 24: Serve while warm, with curry, or however you like.