Or you can apply ghee later after prepared all rotis.
This is how I started and learnt from my Grandma and Mom.
In meantime, your skillet is hot enough.Bring it back to room temperature before an hour you make roti.Using food processor or stand mixer with dough kortspill på 70-tallet hook: Personally, I prefer by hands only.The way the flatbread/roti balloons on the direct flame (or in the skillet/pan) will delight and amaze you.This is an old time tips from Grandma and Mom.The roti should be puffed up fully, just like a balloon.Keep on lowest flame.
Gather everything and mix well.Use the refrigerated leftover dough in 24 hours maximum.Start to add one or two Tbsp water to bind the dough.If youre using store-bought atta (available in Indian grocery stores no need to sieve.Your dough could be very stiff to roll.If youre using fresh stone-grind flour, sieve it to remove coarse particles for better rotis.After number of experiments I always go with.My Grandma can make a soft and fluffy phulka, no matter how wet the dough.Shape into a round then coat the ball into flour. .