Roti - Plain

Mix the self-raising flour and water and a pinch of salt and knead to make a fairly stiff dough.Roll into balls that are bigger than a ping-pong ball, but not as big as a tennis ball.

Folding in

This stage may not be necessary, but it is how I was told to do it.Roll  each roti ball out, but not to the size of the pan (about 1/2 the size)Brush the roti with oil, fold it over itself and remake a ball shape.Leave for between 5 and 20 minutes.  (I'm usually in a rush, so I leave for around 10 minutes)

Heat pan on high heat

Roll the roti out on a floured surface to fit the pan.
The roti should be thin and equally thin - this may take practice.brush lightly with oil and put in the pan 

cook for about 4 mins

Brush the other side and turn as it browns for a softer roti
You should see some air bubbles, which you can press down with a towel or tissue.