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1
In a large mixing bowl, mix flour and salt.
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2
Add oil and mix until all lumps are gone.
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3
Add warm water a little at a time to form a medium-soft dough ball, being careful not to overwork the dough.
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4
Add a few drops of oil and coat the dough ball. Cover with a towel and let rest for 15 minutes.
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5
Heat skill or tawa on medium heat.
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6
Knead the dough once and divide into golf ball size balls.
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7
Dip one ball into the flour to coat and roll it out into a thin disc. Keep dipping the roti into the flour to prevent it from sticking to the rolling surface.
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8
Shake or rub off excess flour from the roti and place it on the hot tawa.
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9
Flip to the other side once your see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
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10
Increase the stove heat to high, gently pick up the roti with tongs and flip the roti over, placing it onto the open flame.
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11
The roti should balloon up. Flip it over and cook on the other side for a moment.
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12
Smear roti with ghee and repeat the process with the remaining dough, stacking them as you cook them and covering them with a towel to keep warm and absorb steam.
