In a large bowl, add whole wheat flour and oil. Mix it well.

Then pour water into the bowl, little at a time, and start mixing it. Continue to add more water until all the dry flour has combined. Knead it for around 4-5 minutes and make a soft dough.

If the dough feels dry or tight then add more water and knead again. The amount of water depends on the quality of the flour.

Then cover it with a damp cloth and keep it aside to rest for 10-15 minutes.

Divide the dough into small dough balls. Make sure all the balls are round and smooth.

Take a small dough ball and dip it into dry whole wheat flour. Place it on the chakla or rolling board. Using a rolling pin, roll it out into a small circle. Then again dip it in dry whole wheat flour. Place it on the chakla and roll again.

Make sure you are not applying too much pressure on the rolling pin. Otherwise, the centre will become thin and the edges will remain thick. And while you are rolling, the roti should also move in a circular direction.

Heat a tawa over a high flame. Then carefully place the roti on it. Allow it to cook for a few seconds. Using a tong, check if the bottom-side has cooked a little and become dry. Then flip and cook the other side as well.

When you see small brown spots on the second side. Then remove the tawa from the flame and place the roti directly on the flame. The side with the brown spots should be on top. Within a few seconds, the roti will puff up. Then flip it with a tong and cook the other side as well.

Make sure you don’t cook it for too long, as the roti might become crisp or even burn. Make the rest of the rotis in the same manner.

Serve them hot with any Indian curry.