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To cook your rotis, you will need a griddle, a cast-iron skillet with a diameter of at least 8-9 inches, or a traditional iron tawa. Place the griddle on medium-high heat. You can test the heat of your griddle by dropping a pinch or two of flour on the surface. When the flour browns, you'll know that your cooking surface is hot enough. Most roti recipes recommend heating your cooking surface while you are rolling out the dough. If you are new to this, though, the rolling process may take a bit of time, in which case you don't want your griddle to get too hot or start smoking. If that is the case, you can wait to heat up your griddle. You will need a large flat space for rolling the dough. A marble slab or traditional chapati block are ideal choices, but a large wooden cutting board or even a countertop will work. Lightly dust the rolling surface with flour, and keep a small amount (about a cup) nearby for dusting on your hands as you work with the dough. Powder your rolling pin as well. Take the rested dough and knead it for a minute or two until the dough relaxes. Divide the dough into even balls of the same size (approximately 2" in diameter). Take one ball and begin to flatten it between your palms. Lightly dust both sides with flour, and begin to roll out the ball on your powdered surface with your powdered rolling pin. Move your rolling pin constantly in order to get as circular of a shape as possible. Envision a clock when you roll: Roll up from six o' clock to twelve o' clock, then up from seven o' clock to one o' clock, etc. Be sure to flip the dough circle regularly so that the underside does not stick to the surface, and be sure to sprinkle more flour on the dough and the rolling surface as needed. Aim for a circle that is about 6-8" in diameter, but be sure not to roll the dough too thin. If it's too thin, holes will develop or the dough will stick. Place your flattened dough on the hot pan or tawa for about 15-30 seconds. The roti will be ready to be flipped when you start to see bubbles form on the top side. Observe the texture on the upside as well: it will begin to appear more dry when the underside is cooked. You can also peek at the underside using a spatula or a pair of tongs: flip it when you see brown spots. Cook the other side of the roti for about another 30 seconds. The roti will begin to puff (which is good!), but take a clean, dry towel and gently press the roti, focusing on areas that are puffing (this will help the air pass more evenly through the dough and help it puff more uniformly) and any areas that aren't touching the griddle. Don't be afraid to rotate the roti so that it doesn't stick or overcook in any one area. You can also flip it back over to brown up the other side a bit more. Depending upon how hot your cooking surface is, you may need to take more or less time in between flips. Pay closer attention to how the roti is browning as opposed to how long it has been cooking. Place the finished roti on a clean, dry towel and lightly brush with ghee or oil, then fold the towel over it. This will help keep the roti warm and soft while you continue cooking the remainder of your batch. For a complete Indian feast, try your hand at making raita, curry, and Tarka Dal. Serve with your freshly-made rotis!
Heat up your cooking surface. Prepare your rolling surface. Knead and divide the dough. Roll out the balls. Begin cooking the roti. Finish cooking the roti. Remove the roti and repeat with the next ball of dough. Enjoy the product of your labor!