In a large mixing bowl, combine all-purpose flour and sea salt, ensuring even distribution. Gradually pour in boiling water while stirring with a fork or wooden spoon, until clumps form.

Once clumps form, add room temperature water little by little, mixing until you achieve a soft, scraggly dough. Cover with a damp cloth and let it rest for 30 minutes.

Transfer the dough to a lightly floured surface. Knead for about 5 minutes until it becomes smooth and elastic. Divide into 8 equal portions and shape into balls.

Coat each dough ball lightly in oil, placing them on a plate with space between each. Cover and let rest for at least 2 hours, or overnight in the refrigerator.

Take one dough ball and place it on a lightly oiled surface. Gently flatten it with your fingers, then stretch it thin. Repeat with remaining balls.

Roll each stretched piece into a tube, then coil into a spiral shape, tucking the end underneath. Let them rest for another hour.

Heat a non-stick pan over medium heat. Flatten one rested roti and transfer to the pan. Cook for about 2 minutes until golden brown, then flip and cook for another 2 minutes.

Carefully separate the layers of the Flaky Roti Canai and serve warm with curry or sweetened condensed milk.