Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt thoroughly.
2. Gradually add water, a little at a time, while kneading the dough with your hands until it becomes smooth and elastic. This should take about 8-10 minutes.
3. Cover the dough with a damp cloth and let it rest for 15 minutes to allow the gluten to develop.
4. Divide the rested dough into small balls, about the size of a golf ball (approximately 1.5 inches in diameter).
5. On a lightly floured surface, roll each ball into a thin, round roti using a rolling pin, making sure to keep the edges even.
6. Heat a tawa or griddle over medium heat until it's hot but not smoking.
7. Place a roti on the hot tawa and cook for about 30 seconds, or until bubbles start to form on the surface.
8. Flip the roti using tongs and cook for another 30 seconds, or until brown spots appear on the underside.
9. Press gently with a clean cloth or spatula to help the roti puff up.
10. Remove the roti from the tawa and brush it with ghee or oil for added flavor and richness.
11. Repeat the process with the remaining dough balls, keeping the cooked rotis warm in a covered container until ready to serve.