Squeeze out the extra water from the spinach. Sift the flour and salt into a bowl and make a well in the center. Add the spinach, basil, oil and water and mix to form a soft, dough. Turn out the dough onto a floured surface and knead for 5 minutes. Place in an oiled bowl and cover and allow to rest for 30 minutes.
Divide the dough into 15 balls. On a lightly floured surface evenly roll out each portion to a very thin 6 inch circle. Heat a griddle over a medium high heat, oil it lightly and cook the roti one at a time. Cook for 2 to 3 minutes on each side. The roti will and brown around the edges. Brush lightly with clarified butter and serve warm.