Method
In a large bowl, combine the flour and salt. Add water and
egg and mix until a dough forms, then turn out and knead for 5 -10 minutes
until smooth and like clay. Roll into a cylinder and divide into 10-12 balls.
Knead each until smooth, shape into a ball, smother in butter (or ghee or oil)
and put into a clean bowl. Dough balls can touch as long as they are well
oiled. Cover and set aside for at least 2 hours to allow gluten (in the flour)
to relax.

Oil the work bench. Take each ball and press out to a disc
as big as your palm. Then throw, roll or stretch out until a very thin circular
shape. Fold in, in three sides, until a rough smaller disc is formed (about 15
cm across).

Heat a heavy based fry pan and oil it well. Fry each roti
until golden on one side, then flip. They will puff up slightly.
NB: like pancakes, the first one is often not the best one!