Make a soft dough with flour (ideally whole wheat), water, salt. Kneed thoroughly. List of sit for about 1/2 hour, in a bowl, covered with a cloth. Make smallish balls of of the dough. Dust a flat, hard surface with left over flour, roll into a thin disk of even thickness. The size is less important than the evenness in thickness.

Heat a pan, until a small amount of ghee/butter melts when placed on it. Place the roti on the pan, and cook each side. You will know that it is done when the roti slightly puffs up.

True skill is in making rotis which stay soft in a hotbox.