Take flour is a big bowl.

Add salt, cumin seeds and 2 tsp ghee in flour and mix well.

Now add little water at a time and knead bit hard dough than required for making regular roti.

Cover the kneaded dough and keep aside for 20 minutes to set.

After 20 minutes, grease your hands with some oil and knead the dough until smooth.

Make a round dough ball. Place the dough ball on rolling plate and roll into 1/2 cm thick roti.

For roasting roti, preheat tawa. Place the roti on heated tawa and cook on medium flame.

When roti turns brown from beneath, flip the side. Make small peaks with help of your thumb and finger on the roasted side of your roti.

Make peaks on the entire roti.

Keep the flame to minimum.

Roast until roti gets brown spots on the other side.

Now flip the roti and cook from side with peaks for another 2 minutes. 

Now take off roti from tawa and place it direct on flame.

Roast roti on low flame until it brown