Combine the flour and salt in a mixing bowl.

Add most of the water and mix until a ball forms. If needed add the rest of the water.

Knead briefly until the dough become smooth. Use a little oil to prevent sticking.

Cover with a towel and let rest for at least 10 minutes.

Saute the onions and garlic in a couple tablespoons of olive oil.

Add the carrots and tomatoes and season with salt and pepper.

Reduce heat and continue to cook until the carrots have softened. Add a little water if needed to prevent sticking.

Add the lentils, tomato paste, curry powder and cayenne along with enough water to make a sauce (try a cup and add more if you need to).

Let the lentils simmer while cooking the roti.

Divide the dough into four equal parts and form into balls.

Brust the bottom of a 10" skillet with olive oil and bring to temperature over high heat. A few drops of water should sizzle when added to the pan.

While the pan heats, roll out the first ball into a 6" circle. Use flour as necessary to prevent sticking.

Place the roti in the pan and allow to cook until the edges pull away from the pan and lightly browned on the bottom. This will take a minute or two. Roll the next roti while you're waiting.

Flip the roti. It will begin to get puffy. Use a spatula to press lightly on the roti and turn it in the pan.

When nicely browned on both sides, remove the roti and brush it with a little olive oil. Cover the cooked rotis with a towel to keep them warm.

Repeat until all four rotis are cooked.

Serve with the lentils.