In a large mixing bowl, combine 500 g of all-purpose flour with 1 tsp of sea salt. Gradually add 180 mL of boiling water, using a fork to mix until the dough starts to clump together. Next, incorporate 180 mL of room temperature water until the mixture becomes slightly sticky. Cover the bowl with a damp cloth and let the dough rest for 30-60 minutes to allow the gluten to develop.

After the resting period, transfer the dough onto a lightly floured surface. Knead the dough for about 2-3 minutes until it’s smooth and elastic. Divide the kneaded dough into 8 equal portions and shape each portion into a ball. Lightly coat each dough ball with oil to prevent sticking, then cover them with a damp cloth and let them rest for at least 2 hours or up to 12 hours for optimal texture.

Once the dough has rested, take one ball and flatten it gently with your hands or a rolling pin on a floured surface. Aim to roll it out into a thin round shape, approximately 8-10 inches in diameter.

Using a pastry brush, spread a thin layer of oil over the surface of the rolled-out dough. Carefully roll the dough into a tube, starting from one edge to the other, and then coil it into a spiral shape. Let it rest for another hour to relax the gluten.

Heat a non-stick pan over medium heat. Flatten each coiled dough piece into a round disk, about 6-7 inches in diameter. Place the flattened roti on the hot pan and cook for about 2-3 minutes on each side until golden brown and crispy.