Add flour and salt to a mixing bowl and mix well. Then slowly add the water little bit at a time and mix it in with the flour using finger tips of your dominant hand. Keep adding water and kneading until soft dough (but not sticky) forms. Then add the oil and knead once again for 4 to 5 minutes or until even and smooth dough forms. Cover the dough and allow it to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

Attach the spiral dough hook to the stand mixer. Add flour, salt and 1.5 cups of water to the mixer bowl and start the mixer at speed 2. Add the remaining water as needed. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take out the dough, cover it and allow to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 20 balls. Heat the tawa or a shallow pan/griddle on medium heat.

Gently place the rolled roti on the preheated Tawa and cook for 30 to 45 seconds. Then flip the roti over with a pair of tongs and allow the side touching the tawa to fully cook. About a minute or so, or until the roti starts to get light brown spots over.

Now carefully lift the tawa with one hand (non dominant) and pick up the Roti using the pair of tongs and place it upside down on medium high flame. The Roti will start to pop up, getting brown spots on it, about 20 to 30 seconds. Place the roti in a plate facing up the side that just cooked directly on the flame. Place the tawa back on the flame. Optionally apply ghee or oil, on the top surface of the Roti.

Repeat steps 2, 3 & 4 with remaining dough balls.