⅓ cup atta (wholewheat flour)
⅛ cup room temp water
pinch salt 

1. Combine all the ingredients together and knead into a smooth ball. It doesn’t take longer than 5 minutes and comes together fairly easily. Allow to rest for at least 30 minutes.

2. Heat a non stick skillet on medium low. Make dough balls of 25g each and roll them out into circles with even thickness and about 4 inches in diameter. Transfer it to the skillet and flip in 10 seconds. Allow to cook on the second side for 10 seconds. Working quickly, move the skillet over, turn up the flame to high and put the roti directly on the flame with a pair of heatproof tongs. Flip the roti every 2 seconds until it forms a ball. This should not take more than 30 seconds. Repeat with rest of the dough balls.