Mix all the dry ingredients in a large mixing bowl until well combined.
Add the melted vegan butter and rub into the flour until you get a coarse sandy mixture. To check, take a tablespoon of flour and form it into a loose ball. If you can't form it, add a little more melted butter.
Add in the water and knead into a unified mass, then transfer onto a cleaned surface and continue to knead. The dough will be sticky, so knead until you get a smooth dough, which takes about 10-15 minutes of continuing kneading.
Divide the dough into 5 portions and mold each one into a ball.
Grease a pan and rub each dough with oil, then place them on the pan. Cover and let it rest for an hour. You'll get a smooth and soft dough then. (Or you can refrigerate the dough at this point until ready to use.)
Set up your work area and generously brush the surface and rolling pin with oil. Take a dough and roll it into a thin layer. If you are keen on flipping the dough, then press dough into a thin circle and start flipping it.
Lift up one side of the dough and fan-fold until you reach the end. Then, swirl it into a coil. You'll want to aim to have some big bubbles which will create an airy and light roti.
Pre-heat a non-stick pan with oil. Take a dough and flatten it on an oiled surface with your palm into a thin circular disc.
Then, place the roti in a greased preheated non-stick pan and fry it until golden brown of both sides.
Remove and clap roti with your palms and serve warm with curry.