Step 1: Prepare the Dough

In a large plate or mixing bowl, take about 1 cup of whole wheat flour. Make a well in the center. Gradually add room temperature water, a little at a time, and start mixing the flour with the water using your fingertips. Continue adding water in small increments and gathering the flour together until it forms a shaggy, combined dough.

Step 2: Knead the Dough

Once the dough comes together, begin kneading. Use the heel of your palm to push the dough forward and then fold it back. Repeat this 'push and fold' motion for 2-3 minutes. Then, sprinkle a few drops of water on the dough and punch it all over with your fist. Gather, fold, and repeat the punching and kneading process until the dough is smooth, soft, and pliable, about 5-7 minutes in total.

Step 3: Rest the Dough

Form the kneaded dough into a smooth ball. Cover it with a damp muslin or cotton cloth and let it rest for at least 10-15 minutes. This step is crucial for the gluten to relax, which makes the rotis soft and easy to roll.

Step 4: Shape and Roll the Roti

After resting, pinch off a small portion of the dough (about the size of a table tennis ball). Roll it between your palms to form a smooth, crack-free ball. Flatten the ball into a disc, then dip it into dry whole wheat flour, coating both sides. Place it on a rolling board (chakla) and start rolling it out with a rolling pin (belan). Apply even, gentle pressure and keep turning the roti with your hand to ensure it rolls into a thin, even circle of about 6-7 inches in diameter.

Step 5: Cooking Method 1: On Direct Flame

Place the rolled roti on a preheated tawa (griddle) over medium heat. Cook for a few seconds until you see small bubbles appear. Flip the roti. Cook the other side for about 30-40 seconds until light brown spots appear. Now, using tongs, remove the tawa from the stove and place the roti directly on the high flame. It will puff up like a balloon within seconds. Flip it quickly to cook the other side on the flame for a moment, then remove.

Step 6: Cooking Method 2: On the Tawa (for Induction)

Place the rolled roti on a preheated tawa over medium heat. Cook the first side for a few seconds and flip. After the second side has cooked for a bit longer and has light brown spots, flip it again. Now, using a clean, folded cotton cloth, gently press down on the edges of the roti. This will help trap the steam inside and cause the roti to puff up completely on the tawa itself. Flip and cook for a few more seconds until done.

Step 7: Serve

Once the roti is cooked, remove it from the heat and place it in a casserole or a container lined with a cloth to keep it soft. Apply a generous amount of ghee on top. Serve hot with your favorite curry or vegetable dish.

• Gradually add water while kneading the dough; do not add it all at once as the amount can vary.

• Rest the dough for at least 7-10 minutes, covered with a damp cloth, to develop gluten and make it easier to roll.

• For beginners, it's easier to manually turn the roti with your hand while rolling to maintain a round shape.

• Don't use too much dry flour for dusting, as it can make the rotis hard and dry.

• When cooking on a tawa, gently press the sides of the roti with a cloth to help it puff up evenly.

• Cook directly on a gas flame for a classic 'phulka'.

• Cook entirely on a tawa (griddle) by pressing with a cloth, which is ideal for induction cooktops.