Add water little by little and knead to make a soft dough.
Knead the dough from the knuckles of your hand for 3-4 minutes until it is smooth.
Cover the dough and keep aside for 20 minutes.
Knead the dough once again and divide it into 8-10 equal size balls.
Take one ball and slightly flatten it.
Dust and roll to make 6 inch circle.
Roti should be thin from the edges than the centre.
Heat a tawa and when the tawa is hot, transfer the roti on it.
Cook for 2-3 seconds.
Flip the roti and cook for 3-5 seconds until light brown spots appear on the lower surface.
Using a tong, cook the roti on direct flame until puffed up and nicely browned.
Apply ghee and serve hot.
If you don't get it right the first time, do not worry, it comes with practise. The more you make it, the better you get.Buy best quality flour available. The flour should be freshly milled for best result. I mostly use Aashirvad Atta at home to make phulkas.Follow the instructions and knead the dough well. Soft and Pliable dough is the key to soft rotis. Knead the dough with the knuckles of your fingers. Use hot water to knead the dough, it will result in soft roti.Let the dough rest for 20-30 minutes after you finish kneading.While rolling the roti, try to keep the edges thinner than the center and use light hands to roll. Roll the Rotis evenly, otherwise, it won't puff and result in hard rotis.Make sure that the tawa is hot beforehand to cook the roti. If not hot, the roti will take time to cook that will give you hard rotis.After putting the roti on hot tawa, cook it barely from one side and flip it. Now cook on this side until brown spots appear. this will make sure the roti puffs up.Cook the Rotis little on tawa and then cook it directly on the flame so that they puff. Usually Rotis that puff results in soft Rotis.Apply ghee on roti once done, to get the best taste out of it.