How to make roti indian bread

Ingredients:

1 cup atta (whole wheat flour)
1/3 to ½ cup water (preferably lukewarm)
¼ tsp salt

Preparation:

Combine the flour and salt in a large bowl Pour in the water slowly, gathering the flour together until you get soft and moist dough. Transfer it to a clean surface or platform (this is not required if using the parath) and knead the dough for about 5 to 6 minutes until you get smooth, pliable dough. Cover the dough with a damp cloth and allow to rest for anytime between 10 minutes to ½ an hour.
Divide the dough into 6 round balls.

Place a tava or a heavy cast iron griddle over medium heat. On a lightly floured surface, take one ball, dip it into the flour and roll it into a thin circle, about 5 ½” to 6 “in diameter. You can use extra flour while rolling the dough to prevent the dough from sticking to the surface. However uses as little as required, as too much flour will make the roti dry

Knock the excess flour off the rolled dough by slapping it between your hands and place it on the preheated griddle. When small white bubbles appear on the surface of the roti, turn it over with a pair of tongs and cook until the surface bulges with air pockets. With the help of your tongs, lift the roti and toast on both sides over a direct flame for a few seconds until it puffs up. A well done roti is cooked and has golden brown spots on both sides.

If you do not want to puff your rotis over a direct flame, you can cook the roti by allowing it to stay on the griddle. Turn it over until cooked on both sides. And then gently press the top of the roti with a soft cloth or a flat spatula until the roti puffs up. This requires a little practice.

Brush the rotis with the optional ghee or melted butter and keep them in containers lined with cloth or thick paper towels.