Whole wheat flour (atta)
Refined flour (maida)
Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very elastic. Knead well again.
Divide the dough into 8-9 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured chakla (wooden surface). Hold this on the back of your palm and circle it twist it in an anticlockwise direction and swing it.
Then again catch it on the back of the palm of the same hand. Keep repeating until the diameter of the same becomes about thirty centimeters. Care should be taken to maintain the round shape and even thickness throughout.
These rotis are cooked on the convex side of the wok, and just about a minute to cook. These rotis are folded into quarters or sixes and served immediately.