Mix all ingredients except water in a bowl, add water, little by little until you form a dough that's not too sticky. If you add too much water, add some more flour.
Kneed dough for 10 minutes and cover with a bowl. Set aside for 2-4 hours or overnight in the fridge.
Break dough into 8 equally sized balls. Roll each one into a flat round circle, add 1/4 tsp of oil and rub over the entire roti. Make a slice from the centre of each roti to the edge. Roll into a cone shape and squish down. Roll the roti back into a flat round circle. Repeat for the rest f the dough.
Heat a non-stick pan medium heat and add a little oil. Fry one roti at a time. Bubbles should form, creating dark spots. Flip over after 2-3 minutes and cook for another 2 minutes. You can flip the roti multiple times to ensure it is evenly cooked.
Serve fresh for crispy rotis. If you prefer softer ones, place in a container lined with paper towels, and reheat in the microwave.