2 cups cake flour

5 -6  tablespoons sunflower oil

1 tsp salt

150 -175ml boiling water to make a soft pliable dough

In a large bowl, sift flour and salt. Add sunflower oil and rub into flour until fine and crumbly. Add the boiling water and mix quickly with a fork and then knead to make a soft but not sticky dough. Knead dough well until smooth. Leave dough standing for 10 min. Divide into 10 -12 equal parts. Roll into balls and roll out thinly on a floured surface.

Toast on a heavy cast iron pan on medium heat. Place roti on heated pan, turn once, twice and three times. There should be brown spots on both sides. Remove from heat and dab with a very small amount of butter.

Serve with your favourite curry and sambals.