In a large mixing bowl take flour, 2 tbs oil and salt. Add gradually add ¾ cup and mix with fingers until crumbly.

Gradually add more water and bring all flour together to make a dough. Add 1 teaspoon of oil on sides of bowl and knead the dough for 1-2 minutes until the dough holds together. Rest the dough for 7-10 minutes.

After resting, knead again for 1-2 minute, the dough will be soft but not at all sticky and very pliable.

Oil the rolling pin and board or the flat surface on which you intend to make roti.

Divide dough two large portions. Make a big ball of each portion.

Place the griddle on the medium flame for heating.

From each ball with the help of rolling pin make a circular flat shape. Spread 1 teaspoon oil on it and dust it with whole wheat flour. Now roll the dough to form a log.

Divide each log in 9 equal portion. Shape each portion in a round ball and then press the ball to make a flat circular disc.

Dust each circular disc with wheat flour, and make circular roti with rolling pin. Use wheat flour to dust as required.

Place the roti on hot girdle, flip the roti after 3-4 sec while still undercooked. The other side of roti has to be fully cooked before flipping to the first side. Now, cook the first side of roti completely

.Take 1 teaspoon oil and smear on of roti after taking it off from griddle/tawa. Follow same instruction with all chapati roti and pile up roti one on top of other. When all rotis are cooked store in a hot pot or in aluminium foil.

Soft chapati /roti is ready to serve.