Add 2 cups of finely sifted whole wheat flour in a medium bowl. Add salt. Mix well.

Add the flour mix to the Food Processor. Add 2 tablespoons of oil. Use very warm or hot water. Add 1/2 cup to start with. Start the food processor's pulse action. If very dry, add a little water at a time, but not too much. Pulse again.

Repeat Step 6 until the dough becomes like a ball and rolls around in the container of the food processor. The dough should not stick to the sides. If the dough is sticky, add more wheat flour to the food processor and pulse again.

Remove the dough ball from the food processor and place it in a bowl. Coat the dough ball with a little oil. Cover the bowl with a lid and set aside for about 15 minutes.

In order to prepare the dough by hand, you can knead the dough in a bowl, or you can use a wood block.

Add 4 tablespoons of oil into the bowl with the flour mix. Use very warm or hot water. Add 1/2 cup of water to start with. Knead the dough with your hand. Kneading means pressing the dough with your fingers, or the back of your hand, and squeezing it to together to make a large, round ball, but not sticky.

If very dry, add a little water at a time, but not too much. Knead again. You can transfer the dough on to a wood block and knead with both hands.

The dough should not be sticky. If it is, add more wheat flour and knead again until you get a nice, pliable, soft dough ball. Coat the dough ball with a little oil. Cover the dough bowl with a lid and set aside for about 15 minutes.

On a wood block, have a rolling pin ready. Have half a cup of finely sifted whole wheat flour ready. Place a fry pan on medium heat. Have a flat spatula ready. Have a container ready to place the prepared Rotis.

Take a small roll of dough from the dough bowl and place it on a plate. Leave the rest of the dough in the bowl and cover it. Don't let it dry up.
Make small balls out of the roll of dough you just took out. They can be as small or as large, proportional to the size of the Rotis you want, or the pan you are using.
Note: If you are a novice, you should start with small dough balls. You will have better results that way.

Sprinkle a little wheat flour on the wood block. Spread it around. Place one small dough ball on the wood block.

You can dip the dough ball in a bowl of flour.

Using the rolling pin, first flatten the dough ball a little, and then a little more.

Gently flatten the raw Roti into a circle of about 6 to 8 inches diameter. Flatten it as thin and round as possible, without tearing or breaking it. Put light pressure as you flatten in. You can dip the Roti in wheat flour, or sprinkle some more on it, if the rolling pin sticks to the dough. With experience, this will get easier.

Note: One useful technique is to gently roll the rolling pin on the dough ball (raw Roti), only along the edges. Avoid pressing the dough in the center. As you flatten the edges, lift and turn the Roti around, little by little, and continue gently expanding the Roti along the edges.
Whatever technique you use, the Roti must end up even, round and thin. The more evenly you flatten it, to that extent the Roti will puff up. The thinner the Roti, the softer it will be.

If you have someone to assist you, you can prepare the raw Rotis, and the other person can cook them. This will be faster. If not, leave the fry pan on low heat when you are preparing the raw Roti, and then turn to medium or high heat when cooking it.

Prepare and place one raw Roti on the fry pan. Let it cook for about 10 seconds. Turn it over and cook a little longer, for about 20 seconds. Then turn it over one more time. The Roti should now have some light brown spots or specks.

If the Roti was flattened evenly, it may automatically puff up fully. In that case, remove the Roti and place it in a container. If you like, add a little ghee on top and spread it. Or using a butter stick and grease it on top.

If the Roti puffs up just a little here and there, then using the spatula, or a small, thin, clean, folded, cotton towel or rag, gently press the edges, so that the heat enables the rest of the Roti to puff up. Sometimes, it may not puff up much, which is also okay. Remove the Roti and place it in a container.

If you like add a little ghee on top and spread it. Or use a butter stick and grease it on top.