Combine all-purpose flour and sea salt in a large bowl. Gradually pour in boiling water while mixing with a fork to create clumps. Add room temperature water to form a scraggly dough.

Cover the dough with a damp cloth and let it rest for 30 minutes to 1 hour.

Transfer the rested dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Divide into 8 portions and roll into balls.

Coat each dough ball lightly with oil and place on a plate, ensuring they don't touch. Cover with plastic wrap and rest for 2 hours or overnight.

Flatten one dough ball and stretch it into a thin circle. Drizzle oil over the surface and roll tightly to form a tube, then coil into a spiral shape.

Heat a skillet over medium heat, add a small amount of oil, and cook one roti for about 2 minutes per side until golden brown and crisp.

Stack the cooked roti on a plate and cover with a kitchen towel. Serve warm, either alone or with curry.