In a large mixing bowl, combine all-purpose flour and sea salt, then gradually pour in the boiling water, stirring with a wooden spoon until the mixture forms clumps.

Allow this to sit for 10 minutes to start developing warmth and hydration in your dough.

After the resting period, add room temperature water to the mixture and begin kneading it by hand for about 8-10 minutes.

Shape the dough into a ball and cover it with a damp cloth; let it rest for 30 minutes to 1 hour.

Once rested, knead the dough lightly again before dividing it into 8 equal portions.

Roll each portion into a smooth ball, ensuring there are no cracks.

Lightly coat each dough ball with oil to prevent sticking, then place them on a greased plate.

Cover with plastic wrap or a cloth and let them rest for at least 2 hours, or preferably overnight.

Heat a non-stick surface lightly. Take a resting dough ball, flatten it, and stretch it into a thin layer.

Roll it up tightly into a tube shape and coil it into a spiral, tucking the end underneath.

Cover the spiral with a damp cloth and let it rest for an additional hour.

Heat a non-stick pan over medium heat, adding a bit of oil.

Take a rested coil and flatten it gently until it’s about 1/4 inch thick.

Cook each side for about 2-3 minutes or until golden brown.

Once both sides are beautifully browned, squash the roti by pressing with your hands to separate the layers.

Serve your warm Flaky Roti Canai immediately alongside curries, chutneys, or sweet toppings.