Make the dough. In a large bowl or stand mixer, use a fork to whisk together 2 cups bread flour and 1 teaspoon salt. Add 2 tablespoons melted butter and mix it in with the fork until the flour is crumbly. Add ⅔ cup warm water. Mix it together with the fork until the dough pulls together. Knead until smooth and elastic, about 8 minutes.

Rest the dough. Shape it into a ball. Leave it in the bowl, cover with a tea towel, and let rest for 20-45 minutes.

Roll out the dough. Prepare a work surface with a light dusting of flour. Divide dough into six equal parts. Use your fingers to pinch each piece into a smooth ball. Take one ball and pat it into a disk with your fingers. Use a rolling pin to roll the dough into a rough circle about 8-9 inches across.

Cook the Roti. Set a cast iron skillet, griddle, or large frying pan over medium or medium high heat. Add about a teaspoon of butter to the pan and swirl to coat the bottom. Transfer the very thin sheet of roti dough to the pan. Wait about 6 or 7 seconds, then flip the roti over. Cook in 30 to 50 seconds.

Steam the Roti. Place a paper towel inside a large ziplock bag. When the roti is done frying, place roti on top of the paper towel in the bag. Top the roti with another paper towel. Seal the bag. As you fry the remaining roti, add them to the ziplock directly on top of the first roti, with a paper towel on top.