In a large mixing bowl, combine all-purpose flour and sea salt. Gradually pour in boiling water while stirring with a wooden spoon until clumps form.

Add room temperature water a little at a time until the dough begins to hold together. The mixture should look scraggly.

Cover the bowl and let the dough rest for 30 minutes to 1 hour.

Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes until smooth. Divide into eight equal portions.

Roll each dough ball in oil and arrange them on a plate, cover, and let rest for 2 hours or overnight.

Lightly oil your work surface. Flatten each dough ball until paper-thin, brushing with oil on top.

Coil the flattened dough into a spiral shape and place seam-side down. Let rest for another hour.

Heat a non-stick pan over medium heat and flatten a coiled dough piece to a 6-7 inch diameter.

Cook for about 2-3 minutes or until golden brown, flipping as necessary.

Gently squash the hot roti with your hands to separate the layers and serve warm.