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1
In a large bowl, add the flour, making a small depression in the centre.
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2
Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal.
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3
Add remaining water as required, until the flour comes together to form a dough.
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4
If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour.
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5
Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be.
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6
Cover and keep aside for 15 to 20 minutes.
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7
Heat a heavy skillet on a low flame.
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8
Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin.
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9
Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high.
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10
After about 20 seconds, turn the roti and cook on the other side.
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11
When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame.
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12
It should puff up completely; you might need some practice with it.
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13
Once it puffs up, remove it from the flame and serve hot with any vegetable side!
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14
Oh, and repeat the cooking procedure for all 6 balls.
