In a medium pot, bring water to a gentle boil. Add salt and flour to it
Turn the heat off. Mix well with a slotted spoon and then keep covered for 5 minutes. Cut a 7-inch x 7-inch piece of parchment paper.
Transfer the dough into a mixing bowl and knead well to form a smooth ball. Divide the dough into 4 parts and shape each into a round ball kneading it well. Cover the dough balls with a damp paper towel.
Preheat the pan to low-medium heat. Take one dough ball and roll it in the dry flour coating it evenly. Place it on the parchment paper and roll evenly into a 6-inch circle.
Carefully place the Roti on the pan. Using a silicone brush, apply little water to the top surface of the Roti. Cook for 2 to 3 minutes.
Once the water has dried up, using a flat spatula carefully flip the Roti. Cook the bottom side for 3 to 4 minutes or until it's fully cooked with light golden spots on the bottom side.
Next, flip the Roti again either on the pan or directly on the flame. The Roti should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel to help it puff up nicely.
Keep the cooked roti on a plate and apply some ghee if you like.
Repeat rolling and cooking remaining roti.
Stack the Roti's and wrap in paper towels or clean a kitchen towel to keep them soft.
Video
Notes
If using store-bought flour use one of the recommended brands.
Using hot boiling water to make the dough will result in fail-proof roti, especially when using store-bought flour
If the flour is old, add 1 to 2 tablespoons of rice flour to it
Although traditionally Rotis are pressed and shaped by hand, using a rolling pin helps make thin roti with even thickness
Roll the Roti on a parchment paper so it's easy to pick up and transfer onto the hot pan
If the roti starts to crack while rolling, knead the dough ball again with a little bit of water
Using a silicone brush helps spread a thin layer of water without burning your hands
If you are new to making roti, finish cooking the last side of the Roti on the pan itself. Press down gently with a kitchen towel to allow the Roti to puff up and cook evenly
Stacking Rotis on top of one another and covering them with paper towels or a kitchen towel will keep them soft