Roti

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1. 1Step 1: Combine the flour and salt in a large bowl, adding the oil if using. Add the warm water gradually, mixing with your hands until a dough forms.
2. 2Step 2: Knead the dough for 5 to 8 minutes until smooth, soft and pliable, adding water a teaspoon at a time if it is dry or a little flour if it sticks.
3. 3Step 3: Cover the dough with a damp cloth and rest it at room temperature for 20 to 30 minutes so the gluten relaxes.
4. 4Step 4: Divide the dough into 8 to 12 equal balls and roll each between your palms into a smooth round.
5. 5Step 5: Dust a ball in dry flour and roll it on a lightly floured board into a thin 6 to 8 inch circle, turning it as you go and dusting again when it sticks.
6. 6Step 6: Heat a dry tawa or heavy skillet over medium-high heat until a drop of water evaporates instantly. Dust off any excess flour from the roti.
7. 7Step 7: Cook the roti for 20 to 30 seconds, until bubbles form on the top. Flip and cook the other side for about 30 seconds, until brown spots appear.
8. 8Step 8: Press the roti gently with a clean cloth or spatula so it puffs, then flip once more to cook any underdone spots. Do not let it burn or dry out.
9. 9Step 9: Brush the hot roti with butter or ghee and stack them in a cloth-lined dish with the buttered sides facing each other to keep them soft. Serve warm.