4 cups cake flour
1.5 Tbs salt
1 Tbs canola oil
Approximately 2 cups boiling water
100g salted butter, melted and slightly cooled
Add more water, a little at a time while mixing, until a soft dough forms.
Turn out onto a lightly floured surface, then knead for 5 minutes until the dough is smooth.
Dust with more flour, then roll dough out into a large rectangle.
Brush dough with the butter, then roll into a spiraled log, encasing the butter as you roll.
Pinch the seam to seal, then refrigerate for 30 minutes to set the butter. Once chilled, cut the log into 12 even slices, stretch each section, and tie into a knot.
Repeat with all the pieces.
Roll each knitted piece of dough out on a floured surface to form a thin circle.
Heat a heavy- based pan on high heat, then cook the roti for about 3 minutes on the first side until puffed and blistered, before turning to cook on the other side for another 3 minutes until cooked through.