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Mix flour and salt in a bowl.
Gradually add water and knead into a smooth, soft dough.
Cover and rest for 30 minutes.
Knead again until smooth.
Divide the dough into 20 equal portions (~ 33g each).
Roll out 5 dough balls into discs (12-14 cm).
Take one disc, grease with oil, and sprinkle flour. Place the second disc on top, grease, and sprinkle flour again. Repeat until all 5 discs are stacked.
Repeat the same process with the remaining dough balls to make 4 stacks (each with 5 layers).
Start with the first stack made.
Gently flatten from both sides with your hands.
Using a rolling pin, roll out to a uniform thickness with a diameter of 28-30 cm.
Cook for 15 seconds on each side on MEDIUM Heat
Once cooked,place the wrapper in kitchen towel to prevent drying. When warm (not hot or cold),carefully separate the layers.
Keep covered(very important to avoid dryness and hence cracks afterwards)