In large flat plate, add the wheat flour and oil and mix well with hand till the flour feels oily and little clumps form.

Once flour/oil are combined, slowly add the warm water to mixture and knead slowly until dough forms. (Should be soft enough to fold multiple times, but firm enough to not stick to your hands)

Once dough is made, add about 1 Tbsp of oil on top and knead again till there is a slight sheen on top and dough is pliable.

Put a flat pan on medium heat on stove and allow to warm up before adding your rotli.

Make dough into medium size meatball size rounds.

For each dough round, flatten and press into rolling area or rolling plate with all-purpose flour to gently coat on both sides.

Roll dough out with rolling pin into a flat tortilla-shape round

Place rotli on hot pan and allow to cook for 1-2 minutes on one side.

Take rotli with tongs and then increase heat on stove and place the rotli directly on high flames for another 1 minute till rotli fluffs up.

Once fluffed up, immediately remove from stove and place on plate.

Spread a little butter or ghee (clarified butter) on rotli before eating