Mix flour and salt in a bowl.
Pour water gradually and knead to medium-soft consistency.
Cover dough and rest 10–15 minutes.
Knead 1–2 minutes until smooth.
Divide into 16 balls; keep covered.
Roll each into a 6–7 inch circle; dust lightly.
Brush oil, sprinkle flour, stack 4 rotis.
Roll into one thin large circle without pressing hard.
Heat on tawa a few seconds per side; keep pale.
Peel warm layers gently into individual sheets.
Neaten edges; sheets are ready to use.
