/hihi

The key to making good rotis is well kneaded dough.
If your dough isn't good, you'll have a terrible time rolling it into shape (if not making it puff up like a balloon!)

In a small plate, take some dry flour for dusting.

Always take a golf-ball size amount of atta to make a roti.
Roll it between your palms to shape it into a ball and flatten slightly.
If you miss this step, your roti will never be even, or circular. It'll look like an Africa-ka-naksha!
/shock

Coat it with dry flour and start rolling on it.
Go slow, first up and down and then left and right.

Every so often, pick it up and dab it in the dry flour on both sides. This will prevent it from sticking.

You should have an even surface to it. It shouldn't be too thin or too thick.
The thickness should be around this :

Can you see?

Dust the flour off it befor putting it on the tawa.
Again the tawa should be on low heat .

Flip it on the tawa after one side is slightly golden.
After the other side is golden too, increase the heat to the highest setting.
Remove the tawa and pick up the roti with the prongs.
Now place it on the open flame and keep flipping it till it rises.

If it doesn't puff up completely, don't worry, just keep flipping it till its cooked. It'll still be edible.

Now turn the flame to low again, place the tawa back and repeat.

The roti can be stored in a container(with a lid) after putting a dot of ghee on the roti.
To keep it hot for longer, line the container with foil.

Remember to be slow and steady. Once you get the hang of it, you'll be flipping rotis likea pro!

Hope it helped!

Love
Aradhna
/bye