In a spacious bowl, combine all-purpose flour and sea salt, mixing well. Gradually pour in the boiling water, stirring with a fork until a rough dough forms. Add room temperature water little by little until fully combined. Cover with a damp cloth and let it rest for 30 minutes to 1 hour.

Turn the dough onto a lightly floured surface and knead it for about 2-3 minutes until it becomes smooth and elastic. Divide into 8 equal portions and shape into smooth balls.

Lightly coat each dough ball with vegetable oil to prevent sticking and place them in an oiled bowl. Cover with a clean kitchen towel and let rest for at least 2 hours.

Take a dough ball and place it on an oiled surface. Flatten and stretch until paper-thin, then brush with oil and roll into a tube, coiling it into a spiral.

Heat a non-stick pan over medium heat. Cook each roti for about 4 minutes on one side until golden brown, then flip to cook the other side.

Once cooked on both sides, remove from the pan and squash it slightly to separate the flaky layers. Serve warm.