In a medium bowl, stir together the flour, salt, water and oil until the mixture
pulls away from the sides. Turn the dough out onto a well-floured surface. Knead
until smooth and pliable, about 10 minutes.
Heat an unoiled cast iron skillet or tava to medium high heat.
Divide dough into
12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls
with the palm of your hand, then use a rolling pin to roll out each piece into a
6-to 8-inch diameter round.
Cook the roti for 1 minute before turning over, then turn again after another
minute. The roti should have some darker brown spots when finished.