2 cups whole wheat flour (230g)
1/2 cup warm water
1/2 tsp salt
1 Tbsp oil
all purpose flour for rolling
1. Sift the whole wheat flour and salt together.
2. Add the warm water a little at a time and mix with your bare ringless hands. Oil the hands to avoid the stickiness.
3. Add a bit of oil if the dough is not moist enough. Knead until even.
4. Cover and let sit for at least 30 minutes.
5. Separate dough into 16-20 balls. I make about 6-8 balls for a 2 person meal. This dough should last 4-6 meals for 1. The dough can be frozen or stored several days refridgerated, so make as much as you want to eat, and store the rest. Rotis are better when they're freshly made.
Roll out the balls into a more or less 1/16" thick circle. I actually never measured, I just kind of eye it. You don't want them too thick. Sprinkle all purpose flour liberally to help you roll, or the dough will stick to the rolling pin.
6. Cook in a hot skillet until it starts to bubble, then turn over until it puffs up. The best is to put it on an open flame if you have a gas burner. I do not. It works just as well this way. I wish papadams were this easy.
This takes some practice. The first or 2nd time, you will feel discouraged because the rotis do not have the exact texture you were expecting, or they were too thick, or too hard. Magically, you will find the correct rythm and thickness that suits you. There is no other way to explain it. Just like all good things in life, practice makes perfect.