Add warm water little by little and knead to make a soft dough.
Take a small ball from the dough and knead it again for a minute. ( This step is important and will result in perfectly shaped roties )
Add little more water if required.
Now take a ziplock bag and cut it from the sides.
Keep the dough ball on one side of the bag and cover with the other side.
Gently roll the roti to make a 4-5 inch disc.
Heat a griddle.
Transfer the roti on the hot griddle and cook from both the sides until brown spot appears.
Pick the roti with a tong and cook on open flame from both the sides until browned.
Apply ghee or butter generously.
Serve hot with dal, gud and lahsun ki chutney.
Another trick is to roll it on an aluminium sheet. That way you can just transfer the roti on the hot griddle with the sheet still on and then remove the sheet once the roti is slightly cooked from one side. This prevents you from the hassle of transferring the roti on your palm.