In a large bowl, combine 4 cups of all-purpose flour and 1 teaspoon of sea salt. Gradually mix in 1 cup of boiling water, stirring until clumps form. Then add ½ cup of room-temperature water.

Cover the bowl with plastic wrap and let the dough rest for about 30 minutes to 1 hour.

Turn the dough onto a floured surface and knead for about 2-3 minutes until smooth and elastic. Divide into 8 equal portions.

Roll each dough ball lightly in oil, cover with plastic wrap, and let them rest for 2 to 12 hours.

Flatten each dough ball on a floured surface, stretching until paper-thin. Apply a thin layer of oil, then roll up and coil into a spiral.

Heat a non-stick pan over medium heat, cook one roti for 2-3 minutes on each side until golden brown.

Serve warm, either on its own or with your favorite curry.