To a medium bowl, add the 2 cups of atta or whole wheat flour, salt and oil.

Start dribbling in the water bit by bit, stirring with a wooden spoon until a dough forms. Note: the amount of water will vary somewhat based on the flour and the humidity.

Turn the dough onto a lightly floured work surface and knead for about 10 minutes (see note). When ready, the dough will be soft and smooth, leaving an impression when pressed with your fingers.

Cover the dough loosely with plastic wrap and let it rest for at least 10 minutes and preferably 30 minutes.

Divide the dough into 10-12 equal pieces. Place one on a lightly floured work surface and set aside the rest covered with plastic wrap or a damp cloth.

Roll the first piece between your palms until smooth with no cracks. Using a rolling pin, roll it out to 6-8 inches in diameter or 1/8-inch thick (see note). It doesn’t need to be perfectly round, but rolling to an even thickness will help it to puff up more.

Place a skillet over medium-high heat. Wait until it’s hot enough that droplets of cold water dance on the surface. Then place the roti in the pan and let it cook for up to 60 seconds or until you see bubbles on top and brown spots underneath. Using tongs, flip and cook for 30 seconds more or until the other side gets brown spots.

Optional: If you have a gas stove, place the cooked roti a few inches above an open flame to let it puff up and char slightly.

Remove to a plate and brush with ghee or clarified butter if desired. Serve warm.