For the roti dough, combine the flour and salt in a large bowl. Add the rice bran oil and knead in enough lukewarm water to form a smooth dough. Cover with a damp tea towel and rest in a warm place for 1 hour, or even overnight.
Divide the dough into eight small balls, about 6 cm (2½ inches) in diameter. Rub some vegetable oil over them, cover with a damp tea towel and rest for another