In the bowl of a stand mixer or large bowl, add flour and salt.
Make a well in the centre and add enough water to form a dough. Start with a 1/2 cup, and add more as needed.
Knead well, until the dough forms a smooth ball. Test by poking the dough, there should not be a lot of resistance, and the indent should stay.
Add 2 tablespoons of oil and knead it into the dough until fully incorporated.
Cover, and set aside for 20-30 minutes.
Roll out the dough & Cook the Roti
When ready to make the roti, knead the dough. Then divide it into equal pieces, about the size of tennis balls, and flatten each piece.
Preheat a frying pan, cast iron skillet, or a tawa on medium-high heat.
Sprinkle some flour on the countertop, and roll out one ball of dough, about 6-8 inches in diameter. Use light, even pressure, and make sure the circle is evenly thick.
Dust off the excess flour and place the roti on the heated pan. Cook the roti for 1-2 minutes. Once bubbles form, flip the roti, and let the other side cook for a minute. The roti will puff up if it was evenly rolled.
Transfer to a plate lined with a dishtowel. Spread some ghee or oil on top, and cover to keep warm.