In a large mixing bowl, combine all-purpose flour and sea salt. Gradually add boiling water while mixing with a fork until clumps form. Introduce room-temperature water slowly until a scraggly dough forms. Knead gently until smooth and cover to let rest for 30 minutes.

Transfer the dough to a floured surface and knead for 2-3 minutes until silky and elastic. Divide into eight equal portions and roll each into a smooth ball. Set aside.

Coat each ball lightly in oil to prevent sticking and let them rest well-spaced on a plate, covered with a damp cloth for at least 2 hours.

Flatten a dough ball on an oiled surface and stretch it paper-thin. Drizzle oil, roll into a cylinder, and coil into a spiral.

Heat a non-stick pan over medium heat, add oil, and place the roti spiral, flattening gently. Cook until golden brown on both sides, about 2-3 minutes each.