In a large bowl or flat plate with high edges, take the whole wheat flour. Slowly start adding water and mix with hand. Don’t add all water at once. Keep adding water as needed, while mixing.
Once the dough starts to form, do not add more water. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough
Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.
Make small balls from the dough by rotating between your palms. Make the ball a bit flat. Dip a ball in dry flour, place on the marble or wooden base (chalka) and roll with the rolling pin.
Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. You can also turn the roti with your hands at 90 degrees multiple times while rolling, so that it forms a circle. Apply dry dough about half way through on both sides and roll again.
Preheat a Tawa (griddle) on medium-high flame. Pick the roti and flip between both both palms to remove any extra dry flour.
Turn when the color starts changing and small air pockets form in about 5-10 seconds. For the other side, now we want to cook until there are some brown spots on the roti.
Now you can cook directly on flame. Use tongs (chimta) to turn from side to side until the roti puffs.