In a large bowl or flat plate with high edges, take 2 cups of whole wheat flour.

Slowly start adding water and mix with your hand. Don't add all water at once. Keep adding water as needed, while mixing.

Once the dough starts to form, do not add more water. I added a bit more than 3/4 cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.

Make the dough smooth by kneading it with your fist. Add some water to your hand and knead. 2-3 times. The more you knead the more softer the chapatis will be. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.

Cover with a damp cloth or plastic wrap and let it rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.

Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply on the roti once it is ready. You want to roll and cook the roti's at the same time, so the rolled dough does not become dry.

Dip a ball in dry flour, place on the marble or wooden base and roll with the rolling pin.

Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands,the dough flattens and moves in circles with the rolling pin.You can also turn the roti with your hands at 90 degrees multiple times while rolling,so that it forms a circle.

Apply dry dough about half way through on both sides and roll again. This process takes practice, so be patient!

Dust off the flour by flipping the roti between both your palms to remove any extra dry flour.

Pre Heat a Tawa (griddle) on medium-high flame.

Turn when the color starts changing and small air pockets form in about 5 seconds.

For the other side, now we want to cook until there are some brown spots on the roti

Roti's are best when served hot with gravy or salan!