100g strong white flour, plus extra for rolling out (I also added a dash of chilli and turmeric)
1 small pinch salt
In a bowl, mix together the flour, salt and water, then knead on a lightly floured surface for a few minutes until smooth. Divide into six pieces and roll into balls.
Place a heavy-based frying pan on a medium heat. Using plenty of flour, roll each ball out to a thin circle about 15cm across. When the pan is hot, lay in the first roti. After half a minute or so, a few bubbles should appear on the surface. Flip it over - the cooked side should be slightly browned, with the odd dark spot. Cook the other side for another half-minute - the bubbles should get bigger. Flip again, and the whole thing should puff up beautifully.
Keep warm, wrapped in a tea towel, while you make the rest.
~also delicious slavered in butter hot from the pan~
Unfortunately, I didn't take any photos of these little delights as we were too damn busy eating them!