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

Take some of the remaining flour and dust the worktop. Remove the dough from your dish then place on the work top.

Once a soft dough is achieved.Let the dough rest for about 5 minutes while you prepare the butter/oil and heat the pan. leave the pan on low heat while you roll the rotis then turn up to high heat a minute or two prior to cooking the rotis

Melt the butter or heat the oil then return to the dough. Break off a small piece of about 8cm diameter then roll into a large circle shape. Take the melted butter or ghee then spread 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 then 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. Thick rotis take longer to cook and are often too heavy to rise resulting in uncooked tasteless roti.

The place on the pan and checkouts alright and turn.

Once done cool off and enjoy