Take 2 c. atta  and place in a large bowl. 

Start adding water, a little at a time. Mix with your hands to bring the dough together. Only use enough water to form the dough.

Start kneading the dough with your hands.

Fould the dough and knead again. Continue kneading until the dough is soft and pliable. If it feels tight or hard, add a small amount of water. If it is too sticky, add dry flour. 

Once kneaded, dough should be smooth and when you press it, your fingers should leave an impression.

Cover the dough with a damp paper towel for 20-30 minutes. 

Knead the dough again a few times and divide dough into 12 parts. Keep the dough sections covered with your cloth or paper towel when you're not working.

Take one section and rollit between your palms to make it smooth and round. Press it slightly to flatten it. 

Use more atta or flour to dust the dough and dust flour onto a rolling pin. Use the rolling pin to roll the dough, rolling into a 5-6" circle. You will likely have to dip the roti in flour several times to keep from sticking as you roll.

Heat a skillet on medium-high heat. Skillet should be hot before you cook the roti. 

Dust off the excess flour and place the roti into the skillet.

Cook for 15-30 seconds until you see bubbles on the top side. When the bubbles form, flip the roti. 

Cook the second side longer than the first, until it has brown spots all over. 

Using a tong, remove the roti. If you are cooking over a flame, use the tongs to place the roti directly on the flame with the first side down. It should puff up, then flip and do the other side. Do not burn. If you do not have an open flame, cook both sides as instructed above. When she second time is browned, flip back over and press the roti with a paper cloth or spatula. It should puff up. Flip again and cook the second time slightly. 

Regardless of which method you use, apply ghee to rotis immediately and serve warm.