whole wheat flour
General ratio – 3:1 flour to water.
Make a soft dough with the flour. Make sure that you knead well so that the gluten is activated, as it is this which gives the dough its stretchiness.
Make a ball, making sure that there are no cracks on the sides, and roll it into a flat bread.
Toast the bread on a heated pan.
One side should be less toasted than the other side, where the lesser toasted side goes on the direct flame to be puffed up. Keep the bread moving over the flame to stop it burning.
This video by Vasundhara illustrates how to toast the roti.