In a deep bowl mix flour and oil with your hands, then add water and prepare dough that is elastic but not sticky.
Cover and let sit for one hour.
Add 1 additional teaspoon of oil and mix it in so that it thoroughly penetrates the dough.
Prepare approximately 10 small balls from the dough. Squeeze and knead between your palms. Cover balls with dry flour, and roll with a rolling pin on a wooden board to about 3 to 4 inch circles. Sprinkle with dry flour again, and then roll each Rotali to its full size of about 6 inches in diameter.
Transfer each Rotali to a hot iron pan over medium heat. Turn it over after 1/2 minute or when you see small bubbles. Let it cook for another 1/2 minute. Then transfer it to direct flame of stove for a few seconds until it puffs like a balloon. Put aside and eat warm.