Combine flour, salt and oil in a large mixing bowl; mix well.

Add water, a little at a time, continuing to mix until dough comes together (easiest to do by hand!).

Knead the dough until smooth ball forms (dough will not be very soft).

Cover; set aside for 30 minutes to rest.

Form 1-inch balls of the dough. On a floured surface, roll out dough to a very thin 6-inch circle.

Place a flat, ungreased griddle on the stove on medium-high heat. When griddle is hot, place a rolled-out roti on the griddle.

When bubbles are visible on the roti (about 2 minutes), turn it over and cook for another 2 minutes.                   

If using a gas stove, use tongs to place roti directly on the grates above the flame. Leave over flame for a few seconds until roti puffs up. Turn it over and leave over flame for another few seconds. Transfer to a plate and butter the softer side.

Repeat with remaining balls of dough, stacking buttered rotis against each other in a pile.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW