Method

• 1.
  Combine the flour and salt in a mixing bowl, then slowly mix in 100-140ml water, kneading, until it just comes together to form a dough; the exact quantity of water will depend on your flour so add it gradually and keep an eye on the consistency. Turn it out onto a bench and knead for 2-3 minutes until you have a smooth, non-sticky dough.
• 2.
  Divide dough into 8 even pieces and roll each one into a ball. Pour coconut oil into a container that will fit the balls snugly, then add the dough balls. You want them to be almost completely submerged in the fat. Roll the balls around so they are well coated in oil, then cover with a tea towel or lid and leave at room temperature for at least half an hour. You can happily leave the balls sitting in oil at room temperature overnight, to roll and cook the next day.
• 3.
  When ready to cook, start by making sure you have a clean bench. Remove one ball of dough from the oil, place it on the bench and use your fingertips to flatten it into a rectangle. With your fingers, gradually push out the dough evenly on all sides, maintaining a rectangular shape. At this stage it becomes a matter of gentle teasing, pushing and pulling the dough until it becomes a large paper-thin piece that you can see through. Don’t worry if you tear some small holes.
• 4.
  Fold the top edge into the middle, and repeat with the bottom edge, then fold in the two sides to form a neat rectangle (approximately 20cm x 15cm). Transfer to a baking tray and repeat with remaining dough balls. Add layers of baking paper if you need to stack them.
• 5.
  By the time you have finished shaping all the dough, the roti will have had time to rest and shrink a little. You can just flatten them out again, or repeat the pushing out and folding technique once more to give a flakier texture.
• 6.
  Heat a barbecue flat plate or large frying pan over a medium heat (no need for extra oil). Cook the roti for 1 minute on each side or until patches of colour start to appear. Don’t cook for too long as they should be soft rather than crisp. Eat hot or warm.