Take 2 cups (270 grams) atta in a large bowl.

Start adding water, little by little.

As you add water, mix with your hands and bring the dough together.

Once the dough comes together, start kneading the dough.

Fold the dough using your palms and knead again applying pressure with your knuckles.

Keep kneading until the dough feels soft and pliable.

Once done, the dough should be smooth.

Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.

After the dough has rested, give it a quick knead again.

Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.

Start working with one ball, while keep the remaining dough balls covered with a damp cloth.

Take one of the balls and press it between your fingers to make it smooth.

Now take around ¼ cup atta in a plate for dusting the roti while rolling it.

Dip the prepared dough ball into the dry flour and dust it from all sides.

Then start rolling the roti, using a rolling board and rolling pin.

Roll it thin until you have a 5 to 6 inch diameter circular roti.

Heat the tawa (skillet) on medium-high heat.

Dust excess flour off the rolled roti and place it on the hot tawa.

Let it cook for 15-30 seconds until you see some bubbles on top side.

Now, let the other side cook more than the first side, around 30 seconds more.

Now, remove the roti from the tawa using a tong and place it directly on flame.

Apply ghee on the rotis immediately. Make all the roti/phulka similarly.