Add the whole wheat flour to the mixing bowl of the stand mixer. If you like, you can also add salt at this time.
Attach the dough hook attachment. Start the mixer at the lowest speed.
Add a little less than 1 cup of water to the bowl while the mixer is running.
In about 2-3 minutes, the dough will start coming together. Keep running the mixer at the lowest speed. If needed, you can stop the mixer and scrape the dry flour from the sides of the bowls using a spatula (I did not need to do this).
(Adjustments) You can also stop the mixer and check consistency and add 1-2 tablespoon additional water as needed to form a soft dough. If the dough has become sticky, then you might want to add a little more flour.
(optional) Once the dough has formed completely, add the oil, while the mixer is running. This is just to make the outside less sticky and easier to store. You can also apply oil by hands once the dough is formed.
Stop the mixer. Cover with plastic wrap or a damp cloth and set aside for 15 mins.
Once the dough has rested for some time, you can start making roti/phulka or paratha or store the dough in an air tight container in the refrigerator for later use.
Quantity: I have a 4.5qt Kitchenaid stand mixer. Other popular sizes are 5qt and 6qt.
In the 4.5qt mixer, you can make dough from 2 cups of flour. In the larger sizes, you might need a minimum of 3-4 cups.
Amount of water: Typically for 2 cups of whole wheat flour, I use 1 cup of water. This 2:1 ratio works perfectly for the Aashirwad Aata I use. If you are using another brand of whole wheat flour, you might need to adjust the amount of water. That said, always start with a little less water, and then adjust as needed by checking the dough. Start with about ¾ cup and add more as needed.