Making Roti is straightforward, and following these simple steps will yield delicious results:

1. Mix Dry Ingredients: In a mixing bowl, combine the whole wheat flour and salt. Mix well to distribute the salt evenly.
2. Make the Dough: Gradually add water to the flour mixture. Mix with your hands until a rough dough forms.
3. Knead the Dough: Transfer the dough onto a clean surface. Knead for about 5-7 minutes until it becomes smooth and elastic. You can add a teaspoon of oil during kneading for added softness.
4. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps the gluten relax and makes rolling easier.
5. Divide the Dough: Once rested, divide the dough into small, equal-sized balls (about the size of a golf ball).
6. Roll Out the Roti: On a floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a round disc, approximately 6-8 inches in diameter, keeping it as even as possible. Dust lightly with flour to avoid sticking.
7. Cook the Roti: Heat a tava (griddle) over medium-high heat. Once hot, place the rolled roti on the tava.
8. First Flip: Cook for about 30-40 seconds until you see bubbles forming on the surface, then flip it over.
9. Puffing the Roti: Press gently with a spatula, encouraging it to puff up. Cook for another 30 seconds or until brown spots appear.
10. Final Touch: Flip the roti again, and if desired, apply a little oil or ghee on one side while cooking. This adds flavor and moisture.
11. Transfer to a Plate: Once cooked, transfer the roti to a plate and cover with a clean cloth to keep it warm and soft. Repeat with the remaining dough balls.

These step-by-step instructions will guide you in creating perfect rotis every time effortlessly.