Stir together the flour, oil, 1 tsp salt and 180ml water in a bowl until the mixture pulls away from the sides. Turn out the dough onto a well-floured work surface. Knead until smooth and pliable, about 10 mins.

Divide the dough into 12 equal pieces (about 37g each), form into balls and cover with a damp cloth while you roll them out.

Flatten the balls with the palm of your hand, then use a rolling pin to make each roti 15-20cm in diameter.

Heat a non-stick frying pan or tava (a round and flat or curved Indian pan) over a medium-high heat. Cook the roti for 1 min before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.