In a large mixing bowl, combine all-purpose flour and sea salt. Gradually pour in the boiling water, mixing with a spatula until lumps form. Add room temperature water to create a scraggly dough. Cover the bowl with a cloth and let it rest for 30 minutes to 1 hour.

Once the dough has rested, turn it onto a lightly floured surface. Knead for 2-3 minutes until it becomes smooth and elastic. Divide the dough into 8 equal portions and shape each into a ball. Roll each ball in oil, coating evenly, then cover them to rest for up to 12 hours.

Take one dough ball and flatten it on an oiled surface. Use your fingers to stretch it until it's paper-thin. Brush a thin layer of oil over the surface, then roll or fold the dough into a spiral shape.

Heat a non-stick pan over medium heat until hot. Place the prepared roti onto the pan, flattening it gently with a spatula. Cook for about 2 minutes or until it turns golden brown. Flip and cook both sides until crisp.

Remove the roti from the pan and gently squash it with your hands to separate the flaky layers. Serve immediately while warm.