Set up a warming station by lining a lidded steel container or a tortilla warmer with a clean tea towel to keep the finished breads soft.

Mix the flour and salt in a large bowl with your fingers, then drizzle in the oil and rub it into the flour until it resembles damp sand.

Pour in half of the hot water and begin mixing with one hand, adding the remaining water a few teaspoons at a time until a soft, slightly sticky dough forms.

Knead the dough with your knuckles until it is evenly moist and smooth—it should feel as moist as possible without sticking to the sides of the bowl.

Coat the dough ball with a thin film of oil, cover with a damp cloth, and let it rest to allow the gluten to relax.

Divide the rested dough into 8 equal portions and roll them into smooth, slightly flattened balls, keeping them covered while you work to prevent drying.

Heat a flat skillet or tava over medium heat until a flick of water evaporates instantly, and set a metal cooling rack over your burner if using an electric stove.

Dredge a dough ball in the extra flour and roll it into a thin 6-inch circle on a clean surface, rotating frequently to maintain an even thickness.

Place the dough on the hot skillet and cook until tiny bubbles appear and the surface looks opaque, about 30 seconds, then flip and cook for 20 seconds more.

Transfer the bread directly onto the gas flame or the metal grate; use tongs to gently press the edges to encourage the bread to puff up completely.

Move the puffed rotli to the warming container, brush with a little butter, and stack the next one directly on top to steam and stay tender.