This is taken from Camellia Panjabi's "50 Great Curries of India" in which she writes:
The dough for most rotis is fairly standard, as follows:
Dough Mixture
- 1 cup wholemeal flour
- 1/3 cup warm water
- 2 tsp ghee or oil
Method
- Mix the flour and water together to make a dough, by hand or in a food-processor
- Then add the ghee or oil
- Knead by hand for at least 5, preferably 8, minutes as this process will make the
dough slightly elastic, and the rotis will have a softer texture.
- For best results, cover with a damp cloth and leave for 1 hour.
With this mixture you can make 12 light chapattis or pooris or 6 parathas. These
should be enough for 3 persons.