Method:

1. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil. 

2. Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball. 

3. Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter. 

4. Let the dough rest for 10 minutes, covered with a damp cloth. 

5. Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll. 

6. Slice the log of dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let the circles rest, covered with a damp cloth, for 5 minutes. 

7. Heat a flat, heavy griddle or skillet (a cast-iron skillet or crepe pan works well) over medium-low heat. 

8. Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).

9. Add about 1 teaspoon oil to the skillet and add a circle of dough. Cook 1 to 2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking for about 1 to 2 minutes more. 

10. Remove from the pan and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet as needed. 

11. Brush the finished roti with melted butter before serving, if desired.