Add enough lukewarm water to make it into a soft dough.

Knead for 5-6 min until the dough becomes smooth and soft – not sticky. Set aside for 5 min.

Divide the dough into small sized rounds and press it well to make a round with your fingers. Roll it using a rolling pin, a bit.

Make sure that the edges are thin, since the center will anyway expand while you are tryign to throw it around and make it thin. If you want to skip the throwing in the air – then just use a rolling pin and make sure you do it as thin as possible till you can see the rolling board through the dough.It should be that transparent.

Once done, place a large iron skillet /non stick pan upside down on the stove. Heat it up until it is really hot. Sprinkle some salted water – upon sprinkling it should immediately fizzle out and dry out.

Now place your dough on top.

Small bubbles sort of thing will start appearing.

Turn it around.

now fold it into half.

Fold it again in half sideways. You are done. Just make sure that you don’t keep it for very long on the pan since it will dry out the roti and make it like papad ( or as the westerners say “Popadums”) and will break. It should still be soft to touch at the end of it. The whole process on the stove should last less than 10-20seconds.