Sift the flour and salt in a bowl. Add 2 tbsp of oil and mint
and knead a stiff but non-sticky dough.
Add 2 tbsp of oil and mint and make a stiff but
non-sticky dough. Cover with a damp cloth and leave aside for 30 minutes.
Divide the dough into 15 parts. Shape like
balls and press flat with the palm of your hand. Roll out the roti into a round
disc about 5" diameter. Put roti on a preheated griddle, dry roast both sides
first then spread oil on both sides and shallow fry until well browned