Take 2 cups atta in a large bowl. Add salt, washed and chopped methi leaves, carrom seeds, 1 tsp oil and mix

Start adding warm water, little by little. Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.

Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression

Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don’t dry out. Take one of the balls and press it between your fingers to make it smooth. Now roll into round rotis with flour

Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don’t want the first side to cook too much.

Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don’t burn it. Enjoy hot with winter special Begun pora (recipe in link)