Blend flour and salt. Stirring well, gradually mix in the hot water. Stir until cool enough to touch. Let rest 15min. Coat hands with oil, then knead for 5 minutes. Dough should be soft but not sticky (add a little flour if too sticky). Form balls about the size of an egg. Cover balls in flour, then alternate pressing with palm of hand and rotating each ball until it has a flat pancake shape, or use a rolling pin, sprinkling more flour on dough as needed. Heat griddle or skillet until hot, then place roti on it and lower heat to medium-high. Brush a little water onto surface, cook 2 minutes until small bubbles form, then flip and cook 2 minutes longer until brown spots form. Then, press down with spatula and it should puff up (if it does not puff up increase heat.)