I think these are like chapattis, but not. For a more detailed explanation ring Madhur Jaffery. Otherwise crack on!
600g plain flour (and a bit extra to dust)
1 tsp salt
4 tbsp oil (plus extra for dough)
300ml warm water (apparently half boiling water, half from cold tap)
Put the flour into a large bowl, and add the salt and then oil, mixing well.
Make a well in the middle and little by little add the water, kneading as you do so until the dough is soft and springy.
Pat with oil and leave to one side until you need it.
Divide the dough into 12 pieces, roll each between your palms to form a ball, then flatten it out and coat in flour, before rolling it into a 10cm round, then re-coat in flour (both sides) and roll out until it is a 20cm round.
Place a frying pan on a medium to high heat, and when it’s hot, throw the first roti in and cook for about 3mins , turning over halfway through. Keep warm whilst you cook the remainder.