Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt, mixing well to ensure even distribution.
2. Gradually add water to the flour mixture, mixing with your hand until a dough begins to form. You may need to adjust the water amount slightly depending on the flour's absorbency.
3. Knead the dough for 5-10 minutes on a floured surface, until it becomes smooth and elastic. This step is crucial for achieving the perfect texture.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for 10-15 minutes. Resting allows the gluten to relax, making it easier to roll out.
5. After resting, divide the dough into 8 equal portions and roll each portion into a ball.
6. Dust a clean surface with flour. Using a rolling pin, flatten each ball into a thin circle, about 6-8 inches in diameter. Aim for an even thickness for consistent cooking.
7. Heat a griddle or non-stick pan over medium heat until hot. You can test the heat by sprinkling a few drops of water on the surface; they should sizzle and evaporate quickly.
8. Place a roti on the hot griddle. Cook for 1-2 minutes, or until bubbles start to form on the surface. This indicates that the underside is cooking properly.
9. Flip the roti and cook for an additional 1-2 minutes, pressing gently with a spatula to encourage puffing. Both sides should be lightly browned.
10. Once cooked, remove the roti from the griddle and brush it with warm ghee for added flavor and richness. Serve immediately while hot.