Make the dough: In a bowl add the flour and make a well in the centre. Add 2 tbsp of oil and pour a little water at a time while stirring the flour. When the dough comes together stop adding water and knead the dough until soft. It should not be sticky, nor hard. Add a little more water or flour to get the right consistency. Brush the top of the dough with oil and cover with cling film. Leave to rest for 30 minutes.
Form dough balls: Cut the dough into two and roll each ball. Brush with oil and fold it on itself twice so there are three layers. Cut each folded dough into three equal parts so there are 6 equal pieces in total.
Roll the dough: Lightly flour the work surface and rolling pin, and roll each dough until it is as thin as a small coin. It is important that the thickness of the roti is equal so it cooks evenly.
Cook the roti: Heat the pan on medium to high heat and brush with oil. Transfer the roti onto the heated pan and brush with more oil. Turn over the roti when small air bubbles start forming. Cook for a maximum of 1 minute on each side, until it has puffed up and brown spots appear. Removed from the heat, fold in four and wrap it in a tea towel, in a bowl. Repeat until all rotis are cooked.
Serve: Serve warm on its own with a knob of butter, or with a curry.