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Whisk together 2 cups of flour and salt. Slowly add in the water and knead until smooth. If dough is too sticky, gradually add in the remaining flour. Divide the dough into 6 equal portions and form into balls. Lightly oil your hands and generously oil the balls of dough, making sure they are generously and evenly coated. Place each ball in its own small bowl, pouring in a bit of oil and turning to make sure it’s coated in oil. Cover each bowl with plastic wrap and let rest overnight.
The next day, using some of the oil from one of the dough balls, generously oil a large rimmed baking sheet. Take the ball and spread on the baking sheet, using the palm of your hand, stretching and pulling into a rectangle shape, until paper thin. Some tears are okay. Lightly flick the surface of the dough with some oil. Fold into a square by taking one edge and folding it into the center. Repeat with remaining edges.
Lightly oil a non-stick pan and cook over medium heat, flipping as necessary, until golden brown and crispy. When you remove it from the pan, briskly clap the roti between your hands –your hands should be perpendicular to the roti, which would be laying flat on a plate or cutting board– by pressing the edges to the middle. This will fluff up the roti and separate the layers. Enjoy hot!