Mix flour and salt
Add in water and oil, using a blunt/flat knife combine ingredients.
Knead until smooth - about 5min
Divide into 8 equal portions.
Coat the balls in some melted butter.
Cover on bench & allow to rest for as much time as you can give it: Minimum 20min
After resting start with the first ball, roll out to 25cm then use the slapping method to get the dough as thinly as possible. You can use a rolling pin if you want.
You shouldn't have to, but can sprinkle the thin piece of dough with melted butter
fold over ⅓ to middle and then the other ⅓ to middle, leaving air trapped in if you can. Fold over again - this is what creates the layers.
From one end start of your dough start to swirl it - you want it to spiral like a snails shell. When you get to the final bit, press that into the center.
Allow to rest for a few minutes - while it rests, start your next one.
Oil your fingers and stretch/flatten it out a bit. to about the size you want your roti to be 20-25cm.
Cook on medium to high head approx 2min on each side.It should be puffy and golden. Enjoy