Take a huge lemon size ball from the dough.
Dust with wheat flour, roll into chapati as thin as possible.
Heat a roti tawa, position the rolled chapati on hot tawa.
Cook the bottom for 2 minutes and flip it.
Press with the spoon slightly, and roast both the sides up until golden spots appear.
Now apply oil/ghee on both sides and roast for two more minutes.
When dark brown spots appear, the roti is cooked.
Remove from the pan and store in a hot box.
Serve hot with any spicy veg or non-veg gravy-like Paneer lababdar or Kadai chicken gravy.