Ingredients:

1 cups Whole Wheat Flour (Chapati Flour) 

1/4 tsp Salt (optional)
Oil – 4 tsp
Warm Water to nead the dough

All-purpose flour for rolling and dusting 

Direction:

In a large mixing bowl, mix Chapati Flour and Salt well.
Add Oil and mix until all lumps are gone.
Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
Add few drops of Oil on dough and smooth out the dough. Cover and let it rest for 5-10 minutes.
Heat Tawa or skillet on medium heat.
Knead the dough once and divide into golf ball size balls.
Dust one ball with the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
Shake or rub off excess flour from the rotli and place it onto the hot tawa.
Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame.
The rotli should balloon up. Flip it over and cook on the other side.
Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.