In a large mixing bowl, combine the all-purpose flour, salt, and melted butter. Mix with a fork until the mixture resembles coarse crumbs.

Gradually add the water, stirring continuously, until the dough begins to come together.

Transfer the dough onto a lightly floured surface and knead for approximately 5-7 minutes, or until the dough becomes smooth and elastic. If the dough feels too dry, add a teaspoon of water at a time. If it feels too sticky, lightly dust the surface with flour and continue kneading.

Divide the kneaded dough into 4 to 6 equal portions, depending on your desired size for the roti bread.

Roll each portion into a ball and flatten it slightly with your hands. Using a rolling pin, roll out each ball into a thin, circular shape, approximately 1/8 inch thick. Aim for an even thickness to ensure uniform cooking.

Preheat a large skillet or cast iron pan over medium-high heat. Add a teaspoon of butter and allow it to melt, ensuring the pan is evenly coated.

Place one rolled-out dough circle into the preheated skillet. Cook for approximately 30 seconds, or until you notice small bubbles forming on the surface.

Flip the roti, add an additional teaspoon of butter to the skillet, and cook for another 30 seconds until the surface develops golden brown spots.

Flip once more and cook for an additional 15 seconds, ensuring both sides are evenly golden with slightly crisp edges.

Repeat the process with the remaining dough portions, adding butter to the skillet as needed.

Once all the roti bread is cooked, serve immediately while warm. For an extra buttery finish, brush each piece with melted butter before serving.