In a bowl, combine flour, salt and oil and mix well.

Add enough water to make a soft dough.

Cover and set aside for three or four hours. You can also leave it in fridge overnight.

Divide the dough into four equal portions.

Keep room temperature butter handy.

Apply butter on the dough as well as the counter.

Start pressing and stretching the dough into a thin disc.

You can use a roller to roll the disc into a thin rectangle or a larger disc. The shape won't matter.

Roll it really thin so that it becomes transparent and the counter can be seen through. Even if there are holes, there is no problem.

Apply generous butter on top of the disc and start gathering it on both sides. Refer the photos.

Once you bring it to a long log, roll it into a tight knot and tuck the end below the knot.

Set it aside and finish the remaining.

Now heat a tawa.

Flatten each roll into a thin disc using a roller.

Cook it on both sides drizzling ghee on the roti.

Once completely cooked and evenly browned, remove it onto the counter.

Crush it between both the hands so that the layers separate.

Serve it immediately with a curry or dal of your choice.