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In a large bowl, combine all-purpose flour and salt. Mix thoroughly to distribute evenly.
Gradually add water little by little and knead into a smooth, medium-soft dough. The dough should feel soft but not sticky.
Cover and let the dough rest for 10–15 minutes to relax the gluten.
Knead briefly again, then divide into 16 equal balls. Keep covered to prevent drying.
Roll each ball into a thin roti about 6–7 inches wide. Lightly dust with dry flour while rolling.
Brush one roti lightly with oil, sprinkle a little dry flour, place another roti on top, and repeat until stacking 4 rotis.
Gently roll the stacked rotis into one thin large circle without pressing too hard.
Heat a tawa on medium. Cook the stacked circle for a few seconds on each side until light bubbles appear but the surface remains pale.
Remove from heat and immediately peel apart the layers while still warm to create thin individual sheets.
Trim edges if needed. Use immediately or store properly for later use.