4 cups of whole wheat flour
1 and 1/4 cups of water
Keep aside a little flour for dusting. In a large mixing bowl, gradually add the water to the flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes.
Note: If you stored dough in the refrigerator, let it come to room-temperature before rolling, otherwise the gluten will remain stiff resulting in hard bread.
Knead the dough again and divide into 8 equal portions. Roll the individual portions into round balls (golf ball size). Take 1 round ball at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 8 inches in diameter.
Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with butter and serve hot with traditional Indian vegetables or curries. Enjoy!