In a large mixing bowl, combine all-purpose flour and sea salt. Slowly pour in the boiling water while stirring with a fork until clumps start to form.

Next, add room temperature water gradually until a scraggly dough appears. Cover with a damp cloth and let it rest for 30 minutes to an hour.

Turn the dough onto a lightly floured surface. Knead for 2 to 3 minutes until smooth and elastic.

Divide into 8 equal portions and roll into balls. Coat each ball with oil and cover with a cloth to rest for 2 hours or overnight.

Flatten a dough ball on the surface with your palm. Stretch until almost translucent. Brush with oil before rolling into a tube.

Coil the tube into a spiral shape and place it back on the floured surface. Let it rest for an additional 30 minutes.

Heat a non-stick pan over medium heat. Flatten a resting spiral gently into a round roti.

Add a small amount of oil to the pan and place the roti inside. Cook each side for about 4 minutes until golden brown.

Stack cooked rotis on a plate and cover with a kitchen towel to keep warm. Serve immediately with curry or enjoy plain.