Whole wheat flour (atta)
Sieve flour and salt into a bowl. Add sufficient water and form into a soft and smooth dough. Cover with a damp cloth and set aside for a few minutes. Divide the dough into four equal portions. To make roti, pat each ball on the palm of your hand, till it is of desired thickness, or till approximately five to six inches in diameter.
Put on a gaddi and stick it in a moderately hot tandoor. Remove when cooked on the outer surface. If cooking in an oven, place on a greased baking tray and cook for five to six minutes, in a preheated oven at 190º C. serve hot with vegetables or any meat preparation.