Place flour in a deep wide basin and make a well
Add the oil and rub thoroughly into flour
Make a well in flour again and add the water in stages
Mix quickly and knead. The resulting dough should be soft but not sticky
Knead for a few minutes, Using up all the flour in the basin. Smear some oil on the palm and knead further. The kneading releases gluten which helps in the rolling process and also to make a perfect puffed up soft rotli.
Cover and leave to one side for at least 15 to 30 minutes
Prepare rolling pin, board, pan, extra flour, and ghee to start making rotlis. Also prepare a container with a lid for storage ( garmu)
Divide dough into 15 equal balls. Once started, try and make all rotlis in one session. This way the heat remains constant and you will get even, unburnt, soft puffed up rotlis! If the pan gets too hot then the dough will get stuck to the pan. In that case remove the dough, wash the pan removing all the stuck burnt dough and start again.
Knead each small dough further before first dipping into the dry flour. Then roll this dough to about 3-4" in diameter.
Dip the disc I nto the flour again and roll further until you have an even 7-8" disc.
Ensure pan is hot. Reduce heat to medium and place the rolled dough on the hot pan. When you see bubbles forming turn the dough over.
Let the second side cook completely before turning up the heat to high and flipping the first side of rotli straight onto the open flame.
The rotli should puff up into one big ball. Remove from heat, pat it flat and spread a small amount of the melted ghee all over the first side.
This hot rotli is now ready to eat! Or else store in a container with a lid.