In a medium bowl, stir together flour, salt, ¾ cup water, and oil until the mixture pulls away from the sides. Turn the dough out onto a well-floured surface. Knead until smooth and pliable, about 10 minutes.

Preheat a large skillet to medium-high heat. Divide dough into 12 equal parts, form into rounds, and cover with a damp cloth. Flatten the balls with the palm of your hand, then roll out each piece into a 6- to 8-inch round.

Cook the roti for 2 to 3 minutes, flip, then cook for another minute. The roti should have some darker brown spots when finished. Best served warm.