Add 350g flour into a bowl. Add the oil. Add the hot water. Mix with a tablespoon since the dough will be quite hot.

Take some of the remaining flour and dust the worktop. Remove the dough from your dish then place on the work top. If it is sticky then add a little flour until it is soft and manageable. Knead the dough until a soft pliable dough is formed.This could take up to 5 minutes…keep kneading the dough until a soft dough forms.

Once a soft dough is achieved, cover the dough with a dishcloth or with your mixing bowl turned over it.

Let the dough rest for about 5 minutes while you prepare the butter and heat the pan.4.Melt the butter then return to the dough. Break off a small piece of about 8cm diameter then roll into a large circle shape. Spread some melted butter over the circle shaped dough.

Then roll the dough like a Swiss roll. Roll inward toward you. Once you have formed a snake-like shape then cut into even pieces.

Take one of the cut pieces, stand upright then press down with your hand this will create a circle when flattened. Dust your hands with flour, work this small circle into a round shape then place onto work top and roll into a flat, round disc. Make sure the roti is rolled as flat as possible.

To cook your soft roti simply place on the hot preheated pan (the pan should be hot). The cooking process for each roti should be 1 minute. Allow the roti to cook for 5-10 seconds before turning it over. On the second side allow to cook for a little longer, pressing the sides with your fingers to ensure that it cooks. Turn the roti once you see bubbles forming.

 Allow it to start rising on this side and then turn again. Once you can see golden brown spots, the roti is cooked. Repeat with the rest of the rolled roti. Once all have been cooked, cover with a piece of paper towel, this will keep the moisture in and keep the roti soft until you are ready to serve.