Continue to knead the dough. keep adding water as required. Also you need to knead the dough with your fist. Gluten strands have to be formed. If gluten strands are not formed then it will be difficult to roll the rotis.

The dough becomes pliable and soft, the final dough consistency should not be very soft or hard. It's advisable to rest the dough for atleast 15mins.

Now make medium size balls of the dough. Roll the balls in the palms of your hands.

Sprinkle little atta and make roll the rotis with roti pin. Place tawa on stove and make sure you keep regulating the heat. First cook one side of roti, It should be less than half cooked or about one-fourth

 Turn and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible. Now hold the roti with a tong and keep the first side which was cooked, directly on heat. The roti will start to puff. Remove from heat and apply ghee. Rotis are ready to serve.

Note: If you add all the water at once then the flour will become too sticky to handle.