3 c. roti flour (such as Golden Temple Durum Atta Flour)
OR whole wheat flour (can also use 2 1/2 c. whole wheat mixed with 1/2 c. all purpose flour)
1 1/4 c. warm water, approximately - to make a soft dough

Mix well and knead to form a soft pliable dough.  Let rest for at least 10 minutes.  (You can also make the dough ahead of time, put in an air-tight container and refrigerate overnight).  Form 10 balls, greasing hands with butter to make it easier.  Dip in a bit of flour (so it doesn\'t stick to counter) and flatten slightly.  Best if you can again cover and rest a few minutes before rolling.  Begin to flatten and shape ball with hands, then roll out in a circular motion on lightly floured surface to around 1/8\" thick, about as big as a saucer.  (You can also make these okay entirely with your hands with a little practice, or use a combination of hands and rolling pin)

Heat skillet or tawa to 400*F (med-high, about 6 or 7 on my stove).  Cook for about 20 seconds on one side - it starts to change color or turn \'transparent\'.  Flip and cook until brown spots appear on the bottom, making sure it doesn\'t burn or scorch.  Flip again to first side and press gently with a clean, dry tea towel until roti swells up like a balloon (I can\'t always get them to do this, especially when I make them with 100% whole wheat flour). 

Remove from skillet and brush top with butter (or marg).  Continue to stack one on top of next.  (I usually butter both sides of the first one).  Wrap in tea towel or tinfoil to keep warm.  Best eaten fresh and warm. 

Leftovers can be wrapped in tinfoil and stored in fridge for up to 4 days. Just heat and serve.