4 cups cake flour
2 Tbs salt
1 Tbs cooking oil
1 cup boiling water
½ cup melted butter
Place the flour and salt into a bowl.
Make a well in the middle, then add oil and enough water to make a soft, pliable dough.
Knead the dough until it is soft and smooth.
Roll the dough out into a circle about ½ cm thickness then brush the surface with the melted butter.
Roll up the dough into a long spiraled log to encase the butter then cut into 6 even pieces.
Tie each piece into a knot, then leave to rest in the fridge for 30 minutes.
Once chilled, roll each dough knot out into a circle the size of a plate.
Heat a pan, large enough to fit the roti, to medium heat.
Cook each roti, one at a time, until golden on the underside (about three minutes), then turn it over and cook the other side for another 3 minutes.