In a large mixing bowl, combine 500 g of all-purpose flour and 1 teaspoon of sea salt. Use a whisk to mix thoroughly.

Gradually pour in 180 mL of boiling water while mixing with a fork or wooden spoon until clumps form.

Add 180 mL of room temperature water into the mixture and continue mixing until a rough scraggly dough starts to take shape.

Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes to 1 hour.

Knead the dough for about 2 to 3 minutes until it becomes smooth and elastic. Divide into 8 equal portions.

Coat each dough ball lightly with oil, cover with a kitchen towel and let them rest for 2 to 12 hours.

Take one rested dough ball and place it on a lightly oiled surface. Flatten it into a disc and stretch to make it paper-thin.

Spread a thin layer of oil evenly over the stretched dough. Roll it tightly into a log shape and coil into a spiral.

Let the spiraled dough rest for another hour on a floured surface, covered lightly with a towel.

Preheat a non-stick pan over medium heat. Flatten the coiled dough into a round shape and cook for about 4 minutes on each side.

Remove the cooked Roti Canai from the pan and stack them on a plate. Serve warm with your favorite curries.